For the chicken:

• Large breasts - butterfly each breast into two pieces and season liberally on both sides with salt and pepper
• Small breast - do not butterfly, simply season liberally on both sides with salt and pepper
• Tenderloins - remove any silver skin and tendon ends, then season liberally on both sides with salt and pepper
• Heat a large skillet over medium high heat. Once the pan is hot, add the oils and immediately add the chicken to the pan. DO NOT OVERCROWD THE PAN! If using a smaller pan, then sear the chicken in batches to avoid creating steam and simmering instead of browning. Once the chicken is golden brown on both sides, remove to a plate and cover with foil.
• Add the chicken broth to the hot pan and scrape all the good bits from the bottom of the pan. The good bits are called FOND, which is French for foundation or base. The fond will become the base of the sauce. Get it? So cool!
• Once the chicken broth has come to a boil, add the butter pieces and stir them into the broth until incorporated. Add the garlic. Let simmer for 1 minute. Add the cream and sundried tomatoes and stir again.
• Add the chicken back into the pan and coat with the sauce. Reduce the heat to medium low and simmer for about 5 minutes or until the chicken is cooked through and the sauce has thickened.
• Sprinkle the parsley over the whole thing and serve while hot.