Start by patting the chicken cutlets dry with paper towels. Season both sides with salt, garlic powder, and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken cutlets in a single layer and cook for about 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the butter and let it melt. Whisk in the flour, stirring constantly to create a roux. Cook for about 1 minute until bubbly and slightly golden.
Add the pressed garlic and sauté for about 30 seconds until fragrant. Gradually whisk in the chicken broth, scraping up browned bits from the skillet.
Add the chopped sun-dried tomatoes, then pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly.
Stir in the additional salt, parmesan cheese, and fresh basil. Return the chicken to the skillet, spooning the sauce over it. Warm through for another 2-3 minutes.
Serve hot, garnished with extra basil or parmesan if desired. This dish pairs beautifully with pasta, crusty bread, or a fresh green salad.
