Start by chopping your garlic and your basil. Then butcher the chicken breast to make cutlets. You cut the tender off the breast and then just cut horizontally to split into 2 even flat pieces. Just like butterflying the breast.
Then season the breasts with salt and pepper on both sides.
Heat half the oil and butter in a pan and once hot fry the chicken. It should take 2 min or less per side depending on the size of the breast. Once they are done remove from the pan.
Add in the left over oil and butter along with the garlic, chili flakes and oregano and cook till the garlic is just starting to brown.
Deglaze the pan with the chicken stock and cook for a minute before adding in the heavy cream and parmesan cheese. Cook for another 30-60 seconds before adding in the sun dried tomatoes.
Give it a good mix and then add in the chicken and let it finish cooking.
Finally add the fresh parsley and basil and give everything a good mix.