Start by butterflying the chicken breasts by cutting them along side of the chicken and splitting the chicken into two pieces. Sprinkle salt and pepper on to each side of each chicken piece. Set aside for now.

Grate the Parmesan cheese, chop up the sun-dried tomatoes and mince the garlic; set these ingredients aside for now.

In a cast iron skillet melt butter and oil over medium heat. Once butter is melted, add chicken breast pieces. Cook the chicken on each side until browned and the internal temperature reaches 165 degrees F.

Once the chicken is cooked, remove from the pan and set on a plate for now. In the same pan, add the garlic and sauté on medium-low heat for about 1 minute.

Next, add the chicken broth, heavy cream, sun-dried tomatoes, Parmesan cheese and spices. Use a whisk to mix this sauce on medium-low heat until it starts to bubble and slightly thicken. Note: add more or less chicken broth depending on desired consistency, I recommend starting with 3/4 for now and if the sauce is too thick, you can add another 1/4 cup to thin it out.

Once the sauce is created, check for seasoning and adjust to your liking then add the chicken pieces back in and allow them to become warmed in the sauce.

Garnish this chicken skillet with basil and serve with your favourite side, enjoy! :)