1. If using whole chicken breasts, slice them into cutlets. Rub chicken with salt and cayenne pepper.
2. Heat 1 tablespoon olive oil in a large skillet on high heat. Sear chicken for about 5 minutes on each side until golden brown. Transfer to a plate and tent with foil.
3. Add remaining olive oil to the pan, reduce heat to medium-low, and sauté garlic for 30 seconds. Add red pepper flakes and Italian seasoning.
4. Deglaze the pan with chicken broth, incorporating caramelized bits.
5. Stir in heavy cream, tomato extract, and sun-dried tomatoes. Simmer for 1-2 minutes until thickened.
6. Add Parmesan and basil, stirring until dissolved.
7. Return chicken to the skillet, spoon sauce over it, and simmer until warmed through.
8. Serve immediately, garnished with fresh basil.