Prepare the chicken breasts: Starting from the thickest end, slice each chicken breast in half horizontally to end up with a total of 8 cutlets. Season both sides of the chicken with salt and pepper, to taste.

Spread the flour in a shallow dish. Working with 1 cutlet at a time, dredge the chicken in flour, shaking gently to remove the excess and transfer to a plate.

Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil, and let the butter melt. Once the foam has subsided, add the first 4 cutlets to the pan, and cook until golden brown, 4 to 5 minutes per side. Transfer to a clean plate and repeat the process with 2 tablespoons butter, 1 tablespoon oil, and the remaining 4 cutlets.

In the same skillet, melt the remaining 2 tablespoons butter. Add the onion, and cook until it is translucent, about 2 minutes. Add the garlic, red pepper flakes, and tomato paste to the pan. Stir and cook until the garlic is fragrant and the tomato paste has turned darker in color, about 1 minute.

Pour in the wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half, about 2 minutes.

Stir in the chicken stock, sun-dried tomatoes, and Italian seasoning, and bring to a simmer. Add the chicken back into the pan; cook for 5 minutes.

Stir in the cream and parmesan, and let it simmer for 5 minutes more to ensure the chicken is tender and flavors meld.

Top with parsley and extra parmesan, and serve alongside mashed potatoes or any short cut pasta you like.