Prepare the chicken: Place each chicken breast between two sheets of cling film and gently pound with a rolling pin until they are an even 2cm thickness. This ensures they cook evenly. Season both sides with salt and pepper, then sprinkle over the flour, garlic powder, and onion powder, pressing gently so the coating adheres. The chicken should look lightly dusted, not caked.

Sear the chicken: Heat the olive oil in a large frying pan over a medium-high heat until it shimmers and you see the first wisp of smoke. Add the chicken breasts, making sure not to overcrowd the pan — you should hear a satisfying sizzle. Cook for 4-5 minutes on each side, until the underside is a deep, golden brown and the chicken feels firm to the touch. The smell will be nutty and savoury. Transfer the chicken to a plate and set aside.

Build the sauce base: Reduce the heat to medium and add the butter to the same pan. Once it has melted and is foaming, add the minced garlic. Stir constantly for about 30 seconds until you can smell its aroma — it should be fragrant, not burning. Add the chopped sun-dried tomatoes and cook for another minute, stirring, until they soften slightly and release a sweet, tangy scent.

Deglaze and thicken: Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to lift all the browned bits. This is where the deep flavour lives. Let the stock bubble for 2-3 minutes until it has reduced by about a third. You will see the liquid become slightly syrupy and the colour deepen.

Create the cream sauce: Lower the heat to low and pour in the double cream, stirring gently. The sauce will turn a pale, warm orange from the tomatoes. Add the grated Parmesan and dried oregano, stirring until the cheese has melted completely and the sauce is smooth and glossy. Taste and adjust the seasoning with salt and pepper. The sauce should coat the back of a spoon.

Finish the dish: Return the chicken breasts to the pan, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Cover the pan with a lid and let it simmer on the lowest heat for 8-10 minutes. The chicken will finish cooking through, becoming tender and absorbing the sauce. You will see the sauce thicken further around the edges of the pan.

Rest and garnish: Remove from the heat and let the dish rest, uncovered, for 5 minutes. This allows the chicken to relax and the sauce to settle. Just before serving, stir through the fresh basil, then garnish with a few extra basil leaves. The final dish should have a rich, creamy sauce with flecks of red and green, surrounding perfectly golden chicken.