If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Season both sides of chicken with the BFF, dredge both sides in flour shaking off excess, then put on a plate and set aside
Heat a large pan over medium high heat add the pancetta - cook until just getting crispy, remove and set aside – there shouldn’t be much grease, but if there is you can leave about a tablespoon of it
Add the butter and olive oil,and when melted put in the chicken and cook until golden brown on each side, 3-4 minutes, then flip and repeat - remove and set aside
Reduce the heat to low, add the onions and cook until translucent, approx 3 minutes, then add the garlic stirring until fragrant
Put in the tomato paste and Dijon, stirring into the onions about 2 minutes
Add the chicken stock, cream, oregano, thyme, red pepper flakes, parmesan, sun dried tomatoes and pancetta
Cook over a low simmer, stirring often until it begins to thicken, 3 - 4 minutes
Stir n the basil, then put the chicken back into the pan, and when heat through, probably another 3-4 minutes, you’re good to go…and get married