Cover chicken breasts on cutting board with a sheet of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides with salt and pepper and Italian seasoning.
Heat 1 1/2 Tbsp of the oil from jar of sun dried tomatoes in a 12-inch skillet over medium-high heat.
Pour flour in to a shallow dish and dredge each chicken piece in flour to coat both sides and transfer to skillet. Cook through about 4 to 5 minutes per side (chicken should be 165 degrees F in center).
Transfer chicken to a plate. Reduce skillet to medium-low heat and pour remaining 1/2 Tbsp oil into skillet.
Add garlic and saute until just deepening in color but not browning, about 15 seconds. Pour in chicken broth while scraping up browned bits from bottom of pan. Add sun dried tomatoes and red pepper flakes.
Let chicken broth simmer until reduced by half, about 3 minutes. Whisk together remaining 1 Tbsp chicken broth with the cornstarch and pour into skillet while whisking. Cook 30 seconds while stirring.
Reduce to low heat, add heavy cream, tomato sauce, parmesan cheese and season sauce with salt and pepper to taste. Cook just until cheese has melted. Remove from heat and stir in 2 Tbsp basil.
Return chicken to sauce, spooning sauce over chicken. Serve garnished with remaining 1 Tbsp basil.
*You can also just use 2 large (12 oz each ) chicken breasts and cut through their thickness to create to pieces from each portion rather than using 4 (6 oz each).