For the chicken breast option, cut the chicken horizontally to create two thin steaks. Sprinkle the chicken with salt and pepper. Heat the oil from the sun-dried tomato jar in a large skillet over high heat. Add the chicken and cook until both sides are golden brown - about 4 minutes in total. Remove the chicken from the skillet and keep it warm on a plate.

Add the minced garlic to the same skillet and cook until it turns light golden brown, which takes about 15 seconds. Pour in the white wine and bring it to a simmer, scraping the bottom of the skillet to release all the brown bits.

Allow the wine to simmer for about a minute, until the alcohol aroma has evaporated. Mix in the Dijon mustard, then add the chicken broth, cream, parmesan cheese, and sun-dried tomatoes. Bring the mixture to a simmer and then reduce the heat to medium. Let it simmer for 2 to 3 minutes until it thickens, stirring occasionally to dissolve the parmesan cheese.

Taste the sauce and add more salt and pepper if needed. Stir in the basil leaves, then return the chicken to the skillet. Spoon the sauce over the chicken and let it simmer for an additional minute.

Serve immediately! This dish goes well with mashed potatoes, creamy mashed cauliflower, or pasta. Alternatively, serve it with bread on the side to soak up the delicious sauce!