Heat the olive oil and butter in a large skillet over medium high heat. Add the chicken breasts to the pan. Season the chicken with salt, pepper, Italian seasoning and paprika. Brown the chicken breasts in the oil and butter for 2-3 minutes per side. Add the minced garlic and cook for 1 minute until the garlic is aromatic.
In a small mixing bowl, whisk together the chicken broth and flour. Add this mixture to the pan. Bring the mixture to a low simmer. Then stir in the heavy whipping and sun dried tomatoes. Simmer on low for 4-6 minutes until the sauce has thickened and the chicken is cooked through (internal temperature of 165 degrees F).
Serve warm topped with the fresh basil and grated parmesan cheese. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. You can easily use boneless skinless chicken thighs in this recipe instead of chicken breasts if you prefer. I used an instant-read meat thermometer to make sure that the chicken is cooked to a safe temperature before eating.