This dish might sound fancy, but don't be fooled. It’s straightforward to make, even if you're new to the kitchen. I promise, if I can master it, you can too! Let’s dive into the steps.

Start by slicing the chicken breasts horizontally into thin fillets. This method ensures even cooking. Don’t forget to season each side generously with salt and pepper. I typically take some time to ensure both sides are evenly coated.

Next, spread the flour on a plate. Dredge each chicken piece in the flour. You want a light coating—nothing too heavy. This helps create a nice crust when we sear it later.

In a large skillet, heat the olive oil and butter over medium-high heat. You’ll want to hear that sizzle when the chicken hits the pan. Once hot, add the dredged chicken breasts, cooking them for about 4-5 minutes on each side until they are golden brown. That’s when the magic begins!

Once the chicken is cooked through, remove it from the pan and set it aside. Use the same skillet, reduce the heat slightly, and add garlic. Sauté for about 30 seconds until fragrant, careful not to burn it. Then, toss in the sun-dried tomatoes and let them mingle for another minute.

If you decided to use white wine, now’s your moment! Pour it into the pan and scrape up all those glorious browned bits. Let it simmer for a couple of minutes until slightly reduced.

Next, add in that rich chicken broth and heavy cream to the mix. Stir in the onion powder, oregano, and red chili flakes. Bring this divine mixture to a simmer and let it thicken for a few minutes.

Return the chicken to the skillet, coating it beautifully with the sauce. Just before serving, sprinkle with freshly grated Parmesan and basil. The dish is now ready to steal the show!