Cut breasts in half horizontally to make 4 thin breasts. Season both sides of the chicken with garlic salt and black pepper. You will not use all the seasoning, set the rest aside.
Dredge chicken in flour.
Add olive oil and butter to a large heavy bottomed skillet over medium heat until butter is melted.
Add floured chicken to the hot skillet. Cook for 2-3 minutes on each side, or until golden brown. Remove from pan.
Drain oil and butter mixture from the pan and set aside. Do not wipe pan clean.
Add heavy cream to the pan along with minced garlic, remaining black pepper, remaining garlic salt, parmesan cheese, and sun dried tomatoes. Whisk to combine.
Measure out 2 tablespoons of the reserved butter/oil drippings and add back to the skillet with the cream mixture (you can discard the remaining butter/oil mixture after this step). Whisk to combine. Bring to a boil over medium heat.
Add chicken back to the pan and turn to coat each piece. Bring to a boil over medium heat and cook for 2-3 minutes to heat through.
Video
Notes
Cutting the chicken in half makes the breasts more evenly sized and allows them to cook faster.
You can either julienne the sun dried tomatoes or chop them into smaller pieces, whatever suits your tastes more.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet over low-medium heat, adding a dash of water or heavy cream to loosen the sauce as needed.