Season the chicken fillets generously with salt and pepper on both sides. Dredge each piece in all-purpose flour, shaking off any excess.

Heat a large skillet over medium-high heat and add the olive oil and unsalted butter together. Once melted, add the chicken fillets to the skillet.

Sear the chicken for 6-8 minutes on one side until golden brown, then flip and cook for another 6-8 minutes until fully cooked through.

Transfer the chicken to a plate and cover to keep warm.

In the same skillet, reduce the heat and add minced garlic. Sauté for about 30 seconds until fragrant.

Pour in the chicken stock to deglaze the pan, scraping up the brown bits and simmering for 1-2 minutes.

Lower the heat and stir in the heavy cream and Parmesan cheese gradually until the sauce thickens.

Add Italian seasoning and chili flakes to taste, adjusting the heat level as preferred.

Incorporate the sundried tomato strips into the sauce, allowing them to simmer for another 2-3 minutes.

Return the cooked chicken fillets to the skillet, gently coating them with the sauce, and warm through for about 2 minutes.

Garnish with fresh basil or parsley before serving. Serve with pasta or steamed vegetables.