Pat dry the chicken breasts and cut into thin cutlets or bite-sized cubes. prep

Place the chicken in a bowl and add 2 tablespoon of olive oil, salt, pepper, and cayenne. Toss to coat, then let marinate for at least 15 minutes. prep

Heat the remaining olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer and sear until golden and cooked through, about 7-8 minutes per side. Remove from the pan and set aside. cook

Lower the heat to medium. Add the sliced onion and sauté for 3-4 minutes until soft and translucent. cook

Add the minced garlic and cook for an additional minute, until fragrant. cook

Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 2 minutes. mix

Stir in the tomato paste and water. Simmer over low heat for about 5 minutes until the sauce thickens slightly. mix

Add the heavy cream, sun-dried tomatoes, and chopped basil. Stir to combine. mix

Return the cooked chicken to the skillet and simmer for another 5-7 minutes, allowing the sauce to thicken and coat the chicken. Taste and adjust the seasoning if needed. finish

Serve the chicken hot with your favorite sides, such as mashed potatoes, rice, or a simple salad. finish