Cut the chicken breasts in half lengthwise to create four thinner pieces. Sprinkle them with garlic powder, salt, and pepper to season evenly.

Add butter and olive oil to a skillet over medium-high heat. Cook the chicken for about 5-6 minutes on each side until golden brown and reaching an internal temperature of 165°F. Transfer the cooked chicken to a plate and tent it with foil.

In the same skillet, add flour and minced garlic. Cook for about one minute while stirring to absorb the flavors from the pan.

Pour in the dry white wine or chicken broth, whisking until the flour dissolves completely. Let it bubble for a few minutes until it reduces by half.

Stir in heavy cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Let the sauce simmer until it thickens.

Remove from heat and mix in parmesan cheese and basil. Stir until the cheese melts and integrates into the sauce.

Return the chicken to the skillet, spooning the sauce over the top. Taste and adjust seasoning with more salt and pepper if needed.