Pat the chicken dry with paper towels and season with salt and pepper on both sides. Dredge each chicken cutlet in flour and place on a plate in a single layer. Set aside.

Heat a large skillet over medium high heat, and add the Colavita Premium Extra Virgin Olive Oil and butter until melted. Add half the chicken to the pan, cooking on both sides until golden brown and cooked through, about 5-6 minutes per side. Set the first cooked batch aside while you cook the remaining chicken, then remove the chicken from the pan.

To the same pan, add the garlic and cook until fragrant, about one minute. Add the Colavita Tomato Paste and cook until it darkens one or two shades, then add the oregano and a generous amount of Colavita Black Pepper. Stir to combine, then add the chicken stock and simmer until reduced by half.

Stir in the heavy cream, and continue to simmer until thickened. Add the Pecorino Romano cheese and stir until smooth, then add the chopped Colavita Sun-Dried Tomatoes and the cooked chicken back to the pan to combine. Toss to coat the chicken with the sauce, then top with fresh basil and serve immediately with Colavita Instant Polenta.