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Season both sides of all the halved chicken breasts with the salt, pepper and onion powder.
Add the oil and butter to a large heavy bottomed skillet and melt over medium-high heat.
Add the chicken breasts and sear on both sides, for about 3-4 minutes on each side (until cooked through). Remove the chicken to the side.
Add the flour and garlic to the pan and cook for a minute or two, until it’s of a paste consistency.
Slowly add the wine, stirring and scraping up any bits stuck to the bottom. Add the tomato paste and stir in.
Add the cream and stir again until totally combined.
Add the sun dried tomatoes, thyme, and parmesan cheese and stir until totally melted and thickened somewhat.
Add the chicken back to the pot and simmer for 4-5 minutes.
Sprinkle with fresh basil and serve with spaghetti or rice.