Season the chicken cutlets with salt and pepper.

In a shallow mixing bowl, combine flour, sweet paprika, onion powder, dried thyme, and basil. Dredge the chicken cutlets in the flour mixture and shake off any excess.

Melt butter and heat 1 tablespoon olive oil in a large skillet set over medium heat. Add the chicken cutlets to the hot skillet and cook for about 5 minutes per side, or until browned and cooked through.

Remove chicken from the skillet and transfer to a plate; keep covered.

Return the skillet to the burner, add a tablespoon of olive oil, and stir in the garlic; cook for 15 seconds or until fragrant.

Stir in the chicken broth and, using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Cook for a minute.

Stir in the heavy cream, grated parmesan cheese, red pepper flakes, salt, and pepper. Decrease heat to medium-low and let sauce simmer for 2 minutes.

Add in the sundried tomatoes and cook for 30 seconds.

Return chicken cutlets to the skillet and let simmer for about 2 minutes, or until sauce is thickened and chicken is heated through.

Remove from heat.

Garnish with basil and serve.