1-Season chicken cutlets with ½ teaspoon salt and ¼ teaspoon ground black pepper. Dredge each in 6 tablespoons all-purpose flour, shaking off excess, and avoid stacking.

2-Heat 2 tablespoons olive oil and melt 2 tablespoons unsalted butter in a heavy-bottomed pan over medium heat.

3-Brown chicken on both sides until golden and cooked through, about 4-5 minutes per side. Transfer to a warm plate, cover, and set aside.

4-Sauté 3 cloves minced garlic until fragrant. Add 1 cup chicken stock and deglaze the pan by scraping up browned bits from the bottom.

5-Reduce heat to medium-low. Add 1 cup heavy cream and ½ cup grated parmesan cheese. Let sauce simmer for a few minutes.

6-Season sauce with 1 teaspoon chili flakes, ¼ teaspoon oregano, ¼ teaspoon thyme, and additional salt and pepper to taste. Stir in ⅓ cup chopped sundried tomatoes.

7-Return chicken to the pan. Simmer until the sauce thickens and chicken is heated through, a few more minutes.

8-Garnish with 1 tablespoon fresh basil leaves and serve warm over pasta, rice, or other preferred sides.