Creamy Chicken and Gravy with Sun

In a large skillet over medium heat, melt the butter.

Whisk in the flour to create a roux and cook for about one minute.

Slowly pour in the chicken broth, whisking continuously to combine.

Add the Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir to combine.

Stir in the minced garlic and chopped sun-dried tomatoes. Let the gravy simmer until it begins to thicken.

Slice the chicken breasts in half horizontally to create four thinner cutlets. Season both sides with salt and pepper.

Place the seasoned chicken cutlets into the simmering gravy, spooning some of the gravy over the top of the chicken.

Cover the skillet and cook for about 12 minutes, or until the chicken is cooked through.

Using two forks, shred the chicken directly in the skillet.

Stir in the shredded Parmesan cheese and heavy cream until everything is well combined and the sauce is creamy.

Garnish with fresh chopped parsley and serve immediately, preferably over mashed potatoes.