In a large non-stick pan or cast iron skillet, heat the oil and butter over medium heat.
Season chicken strips with salt and pepper and 1 teaspoon chili powder and coat with the flour.
Brown the chicken strips, in two batches to avoid overcrowding the pan. Transfer chicken to a plate and set aside until needed.
Add the butter, and minced garlic to the hot pan or skillet and cook for 1 minute. Add in the other teaspoon chili powder, the thyme, oregano, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often.
Stir in the sundried tomatoes and parmesan cheese
Return the cooked chicken to the pan and spoon the sauce over the chicken.
Allow the chicken to simmer in the sauce for 10 minutes, whilst the sauce thickens.
Garnish with basil leaves or coriander
Serve warm over basmati rice or with crusty shards of bread.
