1
Sprinkle both sides of chicken with salt and pepper.
2
Heat olive oil and butter in a large skillet over medium heat.
3
Sear chicken 4-5 minutes per side until golden brown and nearly cooked through. Remove and set aside.
4
In the same pan, add garlic and cook until light brown.
5
Pour in chicken broth, continuously scraping the bottom of the pan.
6
Stir in heavy cream, parmesan, sun dried tomatoes, oregano, and red pepper flakes.
7
Simmer on low until slightly thickened.
8
Return chicken to the pan and scoop sauce to cover each piece.
9
Simmer on low for about 10 minutes, until chicken reaches 165ºF.
10
Garnish with basil and parsley.
