Marinade Chicken - I prefer to use thin chicken breasts for this recipe so I will take a thicker chicken breast and slice the chicken in half lengthwise so i have two thinner chicken cutlets. Add olive oil, Italian seasoning, lemon juice and chicken to a large zip-top bag, push out the excess air, seal and move the ingredients around until your chicken is completely coated in the lemon marinade. Move to a large bowl and move bowl to the refrigerator for at least 30 minute all the way up to 1 whole day.
Pan Grill Chicken - When you are ready, remove the chicken from the marinade and pat dry with a paper towel. Season with a light dusting of salt, pepper, garlic powder and onion powder. Add olive oil to a large skillet over Medium High heat and when oil has heated, add your chicken breasts. Cook for 4-5 minutes each side until golden brown and chicken is no longer pink. Your chicken cutlets needs to reach a temperature of at least 165 degrees. Once cooked, remove from the pan and set aside.
Garlic Lemon Sauce - Wipe out your skillet with a paper towel and start making your lemon basil sauce by reducing the heat to Medium Low before adding butter and garlic to the pan. Cook garlic for about a minute and then add the lemon juice, sun dried tomato oil and basil and cook for 2-3 minutes.
Simmering Chicken - Add in the heavy cream and Parmesan cheese. Stir and cook for another minute. Add your chicken breasts to the lemon basil sauce and let simmer for a minute or two.
Topping Chicken Bryan - I like to serve my Chicken Bryan over a big plate of fettuccini pasta... but you do you. I add my chicken breast to my pasta, spoon on some extra garlic lemon sauce and then top with a generous slice of goat cheese, sun dried tomatoes and a sprinkling of fresh basil. Serve immediately and ENJOY!