1-Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper, then dredge in 6 tablespoons all-purpose flour, shaking off any excess.

2-Heat 2 tablespoons olive oil and melt 2 tablespoons unsalted butter in a large skillet over medium heat.

3-Brown the chicken cutlets for 4-5 minutes on each side until golden and cooked through. Transfer to a warm plate, cover, and set aside.

4-Sauté 3 cloves minced garlic until fragrant, then add 1 cup chicken stock and deglaze the pan by scraping bits off the bottom.

5-Reduce heat to medium-low, add 1 cup heavy cream and 1/2 cup grated parmesan cheese to the pan. Let the sauce simmer for a couple of minutes.

6-Season the sauce with 1 teaspoon chili flakes, 1/4 teaspoon oregano, 1/4 teaspoon thyme, salt, and pepper. Add 1/3 cup chopped sun-dried tomatoes.

7-Return the chicken to the skillet and simmer with the sauce until it thickens.

8-Garnish with 1 tablespoon chopped fresh basil leaves and serve warm over pasta, rice, or your preferred side.