Salt and pepper the chicken breasts and pat them to get the seasoning to stick.

Add the flour to a bowl and cost each chicken breast in flour. 

Heat a nonstick pan or cast iron skillet to medium to high heat, then add the butter and let it melt, and add in the olive oil.

Brown the coated chicken on both sides for 4-5 minutes on each side. 

Remove the chicken from the pan and place onto a plate and cover.

Reduce the heat and add in the crushed garlic and fry for a couple of minutes until fragrant, then add in the chicken stock and give it a stir to get the beautiful nearly bits off the bottom. Pour in the heavy cream and give it another stir, then sprinkle in the spices and herbs and return to the heat to simmer for 10 – 12 minutes or until the sauce is starting to thicken.

Toss in the sundried tomatoes and add the chicken back in and replace onto the heat. Let it plop away until the sauce is beautiful and oozy thick, about 5-6 minutes more. 

Sprinkle on the basil and a little extra Parmesan and serve.