1-First, pound the chicken breasts to an even thickness of about 1 inch and season them with 1 teaspoon kosher salt, 1 teaspoon cracked black pepper, and 1 teaspoon dried basil for that essential Italian flair.

2-Next, heat 2 tablespoons olive oil in a skillet over medium heat, then sear the chicken for 5 minutes on each side until it’s golden but not fully cooked through; set it aside and keep it warm under foil.

3-Now, in the same skillet, melt 2 tablespoons butter and sauté 1 medium minced shallot until it’s soft, then add 3 cloves minced garlic and 4 oz thinly sliced sun-dried tomatoes, cooking for just a minute to release their aroma.

4-Deglaze the pan with ½ cup dry white wine, followed by ½ cup chicken broth, and let it simmer until the liquid reduces by half for a richer base.

5-Stir in ½ cup heavy cream and whisk until smooth, then gradually mix in 1 oz finely grated parmesan cheese. Add 1 cup loosely packed julienned fresh basil leaves and stir to blend everything together.

6-Finally, return the chicken to the pan and simmer for 5-7 minutes until it reaches an internal temperature of 165°F. Garnish with additional fresh basil and chopped parsley before serving.