Pat chicken cutlets dry and season both sides with kosher salt and black pepper.

Add the flour to a large plate or shallow bowl and dredge each cutlet, shaking off any excess.

Heat the olive oil in a large skillet over medium heat. Once shimmering, add the butter.

As soon as the butter melts, add the chicken cutlets.

Cook until golden brown on the first side, about 5 minutes.

Flip and cook the second side until golden and cooked through, about 4 to 5 minutes.

Transfer the chicken to a plate or sheet pan and set aside.

Reduce the heat to low. Add the chopped garlic and cook, stirring often, until fragrant, about 1 to 2 minutes.

Add the tomato paste and stir until it deepens in color, about 2 minutes.

Stir in the oregano and red pepper flakes to taste.

Increase heat to medium and pour in the chicken stock.

Bring to a simmer and scrape up the browned bits from the bottom of the pan.

Let the stock reduce by half, about 5 minutes.

Add ½ cup heavy cream and stir. Let the sauce simmer gently until slightly thickened, about 3 minutes.

Add the grated parmesan and sun-dried tomatoes. Stir to melt the cheese into the sauce.

Taste and adjust with salt and pepper. Add more cream if you want a richer sauce.

Return the chicken cutlets to the pan and simmer in the sauce for 3 to 4 minutes until warmed through.

Remove from heat, garnish with fresh basil, and spoon sauce over each serving.