Slice each chicken breast into cutlets and season both sides with salt and pepper to taste.

Add olive oil to a large skillet over medium-high heat.

Add the chicken and cook for 5 minutes, flipping halfway through until each side is golden brown.

Remove the chicken and set aside.

Reduce the heat to medium and add the butter to the pan.

Once melted, add the minced garlic and cook for 30 seconds or until fragrant.

Scrap up the bits from the pan and then add the flour, stirring to make a paste.

Next, add the chicken broth, heavy cream, and freshly grated Parmesan cheese. Whisk to combine.

Stir in the sun-dried tomatoes and Italian seasoning and allow the sauce to simmer for 3-4 minutes until it begins to thicken.

Place the chicken back in the skillet and layer with the cream sauce; allow to cook for an additional 5-7 minutes.

Serve garnished with fresh basil over pasta, spooning the sauce over the chicken. Serve over mashed potatoes, too, if desired, and enjoy!