1. Begin by seasoning the chicken breasts with salt and pepper on both sides.
2. In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the sun-dried tomatoes and Parmesan cheese, stirring until the cheese has melted and the sauce is creamy.
6. Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer in the sauce for an additional 5 minutes to absorb the flavors.
7. Sprinkle with dried basil and chopped fresh parsley before serving, if desired.

Cooking is an art, and each time I recreate this recipe, I’m reminded of the importance of patience and attention to detail—traits I honed by watching my grandmother masterfully navigate her kitchen.