Pat chicken dry with paper towels. Using a sharp knife (preferably a chef’s knife) slice each breast horizontally in half. It’s easiest when you place you hand, fingers close together, flat on top of the meat to secure it and slice through the meat horizontally with your knife, under your hand. You should have 4 total breast shaped cutlets approximately 1/2 inch thick. heat 1 tablespoon of the olive oil in a large skillet or saute pan over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to a plate.

Heat the remaining two tablespoons of olive oil in the empty skillet over medium-high until the oil has spread out over the entire bottom of the pan. Cook the onion until softened, about 5 minutes. Add the garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Then stir in the tomatoes, cream and 1/4 teaspoon of salt and bring to a boil. Nestle the chicken and any accumulated juice into the pan. Simmer, covered, until the chicken is cooked through, about 8 minutes.

Transfer chicken to a platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in the basil and season with salt and pepper as needed. (Don’t forget to always TASTE your sauces before serving, and add salt accordingly.) Pour finished sauce over chicken and serve over your choice of rice, pasta or even polenta!