STEP 2: Heat 2 tablespoon olive oil inside a large skillet or cast iron pan over medium-high heat. Cook each side until lightly golden brown, about 2 minutes per side. Remove chicken from the pan and set aside.
STEP 4: Pour the wine into the pan. Using a wooden spoon, scrape up all the caramelized bits from the bottom. Add the heavy cream, parmesan cheese and sun-dried tomatoes. Stir until combined. Bring the sauce to a light simmer.