Season chicken on both sides with salt, pepper, and chili powder.

Coat the chicken in all-purpose flour, removing any excess flour.

Fry the chicken breasts for 3-4 minutes on each side over medium-high heat.

Remove the chicken from the pan, add 2 tbsp olive oil, and reduce the heat to medium-low.

Add the shallots and garlic and cook until fragrant.

Add the sun-dried tomatoes and 1 tbsp all-purpose flour, cook for 1 minute.

Add the white wine and let it reduce by half.

Add the chicken stock and let it come to a simmer.

Add the heavy cream and fresh parmesan cheese.

Season with salt and pepper and then place the chicken back into the pan.

Cook the chicken for 10 minutes or until the sauce thickens and the chicken is fully cooked through.

Serve with fettuccine and enjoy!