Carefully slice the chicken breasts as if you are butterflying them, but cut all the way through. You will then have four thinner, more uniform chicken breasts. Season the chicken with salt and pepper on both sides.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken to the pan in a single layer and cook for 2-3 minutes on each side until golden.

Remove the chicken from the skillet and transfer to a plate.

Add the remaining tablespoon of olive oil and the shallot to the skillet. Saute for 2-3 minutes until the shallots have softened. Add the garlic and sun-dried tomatoes to the pan and saute for 30 seconds.

Add the white wine to the pan and deglaze the skillet. Be sure to scrape the bottom of the pan to pick up any bits that might have stuck to the skillet.

Allow the wine to simmer for 6-8 minutes or until it has reduced by half.

Stir in the spices, heavy cream and parmesan. Cook the sauce, stirring occasionally, for 4-5 more minutes. Once the sauce has reached your desired consistency, reduce the heat to low and add the chicken to the skillet, covering it until the chicken is cooked through.

Garnish with finely chopped basil. Serve immediately