From https://littlesunnykitchen.com/marry-me-chicken/

Season

➜ 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets

with

➜ ½ teaspoon salt

➜ ¼ teaspoon ground black pepper

Dredge chicken breasts in

➜ 6 tablespoons (50 grams) all-purpose flour

Heat pan to medium, melt

➜ 2 tablespoons (30 ml) olive oil

➜ 2 tablespoons (28 grams) unsalted butter

Swirl to mix

Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

Saute

➜ 3 cloves garlic minced

until fragrant.

Deglaze pan with

➜ 1 cup (240 ml) chicken stock

Adjust heat to medium-low. Add

➜ 1 cup (240 ml) heavy cream

➜ ½ cup (43 grams) parmesan cheese grated

Allow to simmer for a few minutes.

Season with

➜ 1 teaspoon chili flakes

➜ ¼ teaspoon oregano

➜ ¼ teaspoon thyme

Season to taste. Add back chicken and

➜ ⅓ cup sundried tomatoes chopped

Let the sauce simmer and thicken for a few more minutes.

Serve with

➜ 1 tablespoon fresh basil leaves