4 chicken breasts ½ teaspoon salt ¼ teaspoon black pepper 6 Tablespoons flour 2 Tablespoons olive oil 2 Tablespoons butter 3 cloves garlic minced 1 cup chicken broth 1 cup heavy cream ½ cup Parmesan cheese  1 teaspoon red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon dried thyme ½ cupsundried tomatoes Chopped basil leaves 

Season chicken with salt and pepper, then dredge in flour and shake off any excess.

In a large skillet, heat olive oil and butter over medium heat. – Add chicken breasts and cover with a lid. Cook for 8 minutes on each side or until cooked through to 165 degrees Fahrenheit in the thickest part of the chicken breast.

Transfer chicken onto a plate, cover and set aside.

Saute the garlic in the same pan for a minute or until fragrant. Add the chicken brown and deglaze pan, scraping any bites stuck to the bottom of the pan with a wooden spoon.

Turn the heat to medium-low, then add the heavy cream and parmesan cheese to the skillet. Bring the sauce to a simmer for about 2 minutes, then season with red pepper flakes, thyme and oregano.

Add the sun dried tomatoes to the skillet and put the chicken breast back in the sauce, spooning sauce onto the top of the chicken breasts.

Let the sauce simmer to thicken for 4-5 minutes.