Begin by slicing the chicken breasts into thin fillets. This not only helps the chicken cook faster but allows the flavors from our sauces to penetrate the meat better. Generously season both sides with salt and pepper.

In a large skillet over medium-high heat, melt the unsalted butter combined with the olive oil. The mix gives a great flavor base. Once hot, add the chicken fillets to the pan. Allow them to sear for about 4-5 minutes on each side until golden brown. Don’t rush this step; browning adds depth!

When the chicken is cooked through, remove it from the skillet and set it aside. In the same skillet, toss in the minced garlic. Let it sauté for about 30 seconds until fragrant—trust me, your kitchen will smell heavenly. Next, whisk in the flour to create a roux that will thicken our sauce.

To the roux, gradually add the chicken broth and wine while stirring continuously. Scrape any browned bits off the skillet to fully utilize the flavors. Once combined, allow it to simmer for about 3-5 minutes until it begins to thicken.

Now, add the heavy cream, sun-dried tomatoes, red chili flakes, oregano, basil, lemon zest, and parmesan cheese to the sauce. Mix well until everything is integrated beautifully. Bring the sauce to a gentle simmer for a minute or two.

Finally, nestle the seared chicken back into the skillet, spooning the luscious sauce over the top. Allow it to simmer for an additional 3-4 minutes, letting the chicken absorb all the flavors.

Remove the skillet from the heat. Plate your lovely chicken and sauce, garnishing it with extra basil if desired. Serve it warm with your favorite side, and don’t forget the bread to soak up that incredible sauce!