On a chopping board, slicing and butterfly the chicken breast right in the middle
Drizzle some oil and the chicken rub on both sides of the chicken
On a flat plate, add half a cup of the the flour
Grab each piece of chicken and dip into the flour for a lightly coating, repeat until all chicken pieces are well coated and set aside.
Grab a cast iron pan or a heavy bottom skillet on medium heat and add the oil from the can of sun dried tomatoes.
Once the cast iron is hot, place the chicken in there to cook the chicken, 3 to 4 minutes per side
Repeat until all chicken pieces have been cooked. Set aside on a plate
After, on the same Skillet, add about 1 tbsp of butter
Add in the onions and cook until soft and translucent
Next, add in minced garlic, stir and cook until fragrant
Add in the sundried tomatoes, and stir
Add in the heavy cream and the chicken broth and stir to combine
Reduce the heat to simmer, with heavy cream, too much heat can curdle the cream and ruin the dish
Season with salt, pepper, red pepper flakes, chicken bouillon, and Italian seasoning.
Add in the grated parmesan and give it a good stir
Finally, add in the chicken pieces and mix it all together.
Allow it to simmer and for 3 to 5 minutes or until sauce starts to thicken
Garnish with fresh basil for more flavor
Once the sauce has thicken to your liking, remove from the stovetop and allow it to cool
Serve over rice or pasta and enjoy
