Prepare the chicken. Place each chicken breast between two sheets of cling film and gently bash with a rolling pin until they are an even thickness, about 2cm. Season both sides generously with salt and pepper. (Sensory cue: You'll feel the texture of the meat become more uniform, and the sound of the bashing is oddly satisfying.)

Sear the chicken. Heat the olive oil in a large frying pan over a medium-high heat. Once the oil shimmers and you can feel the heat rising from the pan, add the chicken breasts. Cook for 4-5 minutes on each side, until they are a deep, golden brown. (Sensory cue: You'll hear a vigorous sizzle as the chicken hits the pan, and the smell of seared meat will fill the kitchen. The colour should be a rich, caramelised gold.)

Rest the chicken. Remove the chicken from the pan and set it aside on a plate. Do not skip this step; it allows the juices to redistribute. (Sensory cue: The pan will look dry, with brown bits stuck to the bottom. This is where the flavour lives.)

Sweat the aromatics. Reduce the heat to medium. Add the butter to the pan, letting it melt and foam. Add the minced garlic and the chopped sun-dried tomatoes. Stir for about 1 minute, until the garlic is fragrant but not burnt. (Sensory cue: The butter will smell nutty, and the garlic will release a sweet, pungent aroma. The sun-dried tomatoes will turn a deeper, glossy red.)

Build the sauce. Pour in the chicken stock, using a wooden spoon to scrape up all those brown bits from the bottom of the pan. This is called deglazing, and it is pure gold. Let it simmer for 2-3 minutes, until it has reduced slightly. (Sensory cue: The liquid will bubble and thicken, and the sound will change from a frantic boil to a gentle simmer. The brown bits will dissolve, turning the stock a rich, amber colour.)

Finish the sauce. Stir in the double cream, grated Parmesan, dried oregano, dried thyme, and red pepper flakes (if using). Whisk gently until the Parmesan has melted and the sauce is smooth and glossy. (Sensory cue: The sauce will turn a beautiful, warm ivory colour, and the aroma will become incredibly rich and creamy. You'll see it coat the back of a spoon easily.)

Simmer together. Return the chicken breasts to the pan, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender. (Sensory cue: The sauce will bubble gently around the chicken, and the kitchen will be filled with a deep, savoury fragrance. The chicken will feel firm to the touch but give slightly when pressed.)

Rest and serve. Remove the pan from the heat and let it rest for 5 minutes before serving. Garnish with fresh basil leaves. (Sensory cue: The sauce will settle and thicken slightly as it rests. The basil will add a fresh, peppery note to the final dish.)