Cut the chicken breasts in half lengthwise to make four thinner pieces. Sprinkle them with the garlic powder and salt & pepper.

Add the butter and olive oil to a skillet over medium-high heat. Let the pan heat up for a few minutes.

Cook the chicken for about 5-6 minutes/side or until it's golden and cooked through (165F). Transfer the chicken to a plate and loosely tent it with foil to keep it warm (turn the heat off while doing this step).

Turn the heat back on to medium, and add the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.

Pour in the wine and whisk it until the flour has dissolved. Let it bubble until the liquid has reduced by half.

Stir in the cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes, and then let it simmer for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling).

Take the skillet off the heat and stir in the parmesan and basil.

Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper as needed.