1. Season chicken with salt and pepper. Dredge with flour.
2. Heat olive oil and butter in a large skillet over medium heat. Swirl/ stir for even mixture.
3. Brown chicken for 4-5 minutes each side until golden brown. Transfer to a plate and cover.
4. Sauté garlic until fragrant. Add chicken stock and deglaze pan scraping bottom with wooden spoon.
5. Adjust heat to medium low. Add heavy cream and parmesan cheese. Allow to simmer for 2 minutes and add oregano.
6. Season with salt and pepper to taste. Add sundried tomatoes and add chicken back to skillet.
7. Let simmer for a few more minutes.
8. Garnish with basil leaves and serve.