Cut each chicken breast in half lengthwise to create four thinner cutlets. Season both sides with garlic powder, salt, and pepper.

In a large skillet over medium-high heat, melt the butter with the olive oil. Once the pan is hot, add the chicken cutlets and cook for about 5–6 minutes per side, until golden brown and fully cooked (165°F internal temperature).

Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.

Reduce heat to medium. In the same skillet, add the flour and minced garlic. Stir continuously for about 1 minute to cook off the raw flour taste.

Pour in the white wine (or chicken broth), whisking constantly until the flour dissolves and the liquid reduces by about half.

Add the heavy cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Stir well, then let the sauce simmer for a few minutes until it thickens to your desired consistency. Turn the heat down if the sauce is bubbling too rapidly.

Remove the skillet from heat. Stir in the grated parmesan cheese and chopped basil. Taste and adjust seasoning with extra salt and pepper if needed.

Return the cooked chicken (along with any juices collected on the plate) to the skillet and spoon the sauce generously over the chicken.

Serve hot, garnished with additional fresh basil and parmesan if desired. Enjoy with pasta, rice, or a slice of crusty bread.