1. Mix together the flour, salt, pepper, garlic powder, and paprika on a shallow dish.
2. Heat the oil and butter in a skillet over medium-high heat. Dredge the chicken breasts in the seasoned flour and cook for 3-4 minutes per side, until golden brown and cooked through.
3. Set the chicken aside.
4. Cook the garlic in the skillet for 1-2 minutes, or until fragrant.
5. Deglaze the pan with the chicken broth and heavy cream, continuously stirring. Then add the Parmesan cheese, red pepper flakes, oregano, and stir together, maintaining low to medium heat.
6. Add the sun-dried tomatoes, stir, and continue stirring over low heat for 5 minutes, until the sauce thickens and bubbles.
7. Return the chicken to the skillet and spoon the sauce over it. Cook for an additional 10 minutes, until the chicken is heated through.
8. Garnish with fresh chopped basil and grated Parmesan. Serve warm over your favorite pasta, rice, or potatoes.