1-Season the chicken: Season the chicken with ½ teaspoon salt and ¼ teaspoon ground black pepper, then dredge in 6 tablespoons all-purpose flour and shake off any excess.

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

3-Brown the chicken: Brown the chicken cutlets for 4-5 minutes on each side until golden and cooked through; set aside and cover to keep warm.

4-Sauté garlic and deglaze: Sauté 3 cloves minced garlic in the same skillet until fragrant, then add 1 cup chicken stock and scrape the pan to deglaze.

5-Simmer the sauce: Lower the heat, add 1 cup heavy cream and ½ cup grated parmesan cheese, and let the mixture simmer for a few minutes.

6-Season the sauce: Season the sauce with 1 teaspoon chili flakes, ¼ teaspoon thyme, ¼ teaspoon oregano, and adjust salt and pepper as needed.

7-Add sundried tomatoes and chicken: Stir in ⅓ cup chopped sundried tomatoes, then return the chicken to the skillet; simmer until the sauce thickens.

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