Thinly slice the chicken breast into 6 pieces.

Season the chicken pieces with salt and pepper on all sides.

Melt 1 tbsp of light butter in the skillet over medium high heat along with olive oil spray.

Add half of the chicken to the skillet and cook on both sides until golden brown and cooked through (several minutes).

Set the cooked chicken aside, and repeat this process with the other tbsp of butter, olive oil spray, and remaining chicken pieces.

Slice the shallots and mince the garlic.

When the chicken is cooked and set aside, add more olive oil spray to the pan, and add the shallots to the pan. Cook for a few minutes until tender and slightly caramelized.

Add the minced garlic and cook for 1-2 minutes or until fragrant.

Add the tomato paste to the pan and stir to combine with the other ingredients.

Add the chicken broth to the pan to deglaze. Scrape the bottom of the skillet with a wooden spoon to pick up the browned bits on the bottom.

Simmer the broth for a few minutes or until it starts to cook down.

Add the corn starch to the milk, and add the milk to the skillet. Stir to combine and allow the milk to simmer in the mixture. Add the dried oregano.

Simmer this mixture for several minutes or until thickened slightly (to your desired consistency) and creamy.

Chop the sundried tomatoes and basil.

Stir in the cream cheese and parmesan cheese, followed by the sundried tomatoes and basil.

Add the cooked chicken pieces back to the pan, and toss to coat. Simmer the chicken in the sauce for a few minutes for all flavors to combine.