Slice the chicken into thin cutlets and season with salt and pepper.
Coat the chicken with flour.
In a pan, heat olive oil and butter over medium heat.
Add the chicken to the pan and brown for 4 to 5 minutes on each side.
Remove the chicken from the pan and set aside.
In the same pan, add minced garlic, chicken stock, heavy cream, chili flakes, oregano, thyme, and sun-dried tomatoes.
Let the sauce simmer.
Return the chicken to the pan to soak up the sauce for a few minutes before plating.
Garnish with fresh basil and more sun-dried tomatoes before serving.
