-
Season chicken with salt and pepper, then dredge in flour and shake off any excess.
-
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
-
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
the garlic for a minute or until it's fragrant. Add the chicken stock,
and deglaze the pan scraping any bits stuck to the bottom of the pan
with a wooden spoon.
-
Adjust
the heat to medium-low, and add the heavy cream and the parmesan cheese
to the skillet. Allow the sauce to simmer for a couple of minutes, then
season with chili flakes, thyme, and oregano.
-
Season
with salt and pepper to your taste, add the sundried tomatoes then put
the chicken back in the sauce and let the sauce simmer and thicken for a
few more minutes.
-
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.