Cut chicken breasts in half horizontally to make then thinner, leaving you with 4-6 chicken cutlets.

Season both sides of the chicken with salt and pepper.

Heat olive oil in a large skillet to medium-high heat. Add chicken, turning to brown the exterior, approximately 4 minutes on each side. Chicken might not be fully cooked. Remove to a plate and set aside. If you are using a smaller skillet and 6 pieces of chicken, you might need to work in batches for this step.

In the same skillet, with juices browned bits and oil, add the butter, allowing it to melt, then the garlic. Sauté for 1 minutes until fragrant.

Whisk in the flour, making a roux paste. Then slowly pour in the chicken broth, still whisking, until it forms a sauce. Whisk in the cream until fully blended and then the parmesan cheese, still whisking.

When cheese has melted, add Italian seasoning and return the chicken back to the sauce, turning to coat. Simmer for 10 minutes.

Add the sun dried tomatoes, bacon and crushed red pepper flakes, if desired. Top with fresh basil.

Serve over rice, creamy polenta, pasta or mashed potatoes.

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