Preheat a large skillet on medium high heat. Add olive oil and then add the chicken and cook until golden brown on both sides. About 6-8 minutes total. Remove onto a plate.
Chop your sun-dried tomatoes and add them to the pan. Cook for about 2 minutes
Add white wine and simmer for 2 minutes to let the alcohol evaporate.
Now add chicken stock heavy cream, Dijon mustard, salt, Italian Seasoning, onion and garlic powders. Bring the mixture to a low simmering point and then add Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
Add basil leaves and cook until wilted.
Return chicken to skillet and allow it to warm up for an additional 5 minutes.