Season both sides of the chicken cutlets evenly with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Lightly dredge each piece in 0.25 cup of all-purpose flour, shaking off any excess.

Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until sizzling.

Add the chicken cutlets to the pan and sear for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer chicken to a plate and set aside.

Melt the remaining 1 tablespoon of unsalted butter in the same skillet over medium heat. Add 4 minced cloves of garlic and cook for 1 minute until fragrant.

Pour in 1 cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

Stir in 1 cup of heavy cream, 0.5 cup of chopped sun-dried tomatoes, 0.5 teaspoon of dried oregano, and 0.25 teaspoon of red pepper flakes. Simmer gently for 3 to 4 minutes until the sauce reduces slightly.

Reduce heat to low and stir in 0.5 cup of freshly grated Parmesan cheese until melted and smooth.

Return the chicken cutlets and accumulated juices to the skillet, spooning sauce over top, and simmer for 2 minutes. Garnish with 0.25 cup of chopped fresh basil before serving.