Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning.
Place the flour in a shallow dish and lightly coat each chicken breast in the flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of the sun-dried tomato oil over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sun-dried tomato oil and minced garlic. Sauté for about 30 seconds until fragrant. Then, pour in the low-sodium chicken broth and bring to a simmer.
Stir in the red pepper flakes (if using), chopped sun-dried tomatoes, heavy cream, and tomato sauce. Let this mixture simmer for about 2-3 minutes.
Add the cornstarch mixture to the sauce, stirring constantly until the sauce thickens.
Return the chicken to the skillet, spooning the sauce over it. Allow it to cook for another minute to heat through. Sprinkle with Parmesan cheese and fresh basil before serving.
