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Season about a cup of flour with everything you see on the screen.
Cut some chicken breasts in half and seasoned it with all the same things, and we're just gonna dredge it in that flour.
Melt about 2 tablespoons of butter with some oil, and then fry the chicken for about 4 to 5 minutes on each side, or until 95% cooked.
Don't overcrowd your chicken and cooking batches if you have to.
Add a little more butter to the pan, which is a little dry, and then sauté one onion with lots of minced garlic.
Add a little bit of white wine and cooked it out for a few minutes before adding the sun dried tomato.
Add 1 ½ cups of chicken broth, ¼ cup of heavy cream, ½ cup of freshly grated Parmesan, and finally some red pepper flakes and Italian seasoning.
Once the cheese is melted, return the chicken to the pan and let it simmer for about 5 minutes.
Garnish with freshly chopped parsley.
Serve over rotini pasta.