Pound the chicken breast to 1/2 inch thickness to allows even cooking. Season the chicken generously with salt and pepper to taste.
In a skillet, heat up the olive oil and 1 tablespoon of butter over medium-high heat. Swirl to coat the entire skillet.
Add the chicken to the skillet, leaving about an inch in between each piece. Don't over crowd the skillet to allow the chicken to cook evenly and get a golden brown sear. If needed, sear the chicken in batches adding extra oil as needed.
Cook chicken for 5 to 6 minutes per side or until golden brown and cooked through. Transfer to a plate, cover and keep warm.
Add the remaining butter to the pan and lower the heat to medium-low. Add the garlic and cook for about a minute. Add the sundried tomatoes and tomato paste and cook stirring often for a few minutes.
Add the chicken stock and with a wooden spoon scrape the bottom of the skillet to release the brown bits. Turn the heat to low and simmer for about 5 minutes. Add the artichoke hearts and the cream and bring to a boil.
Decrease the heat to low and return the chicken and any collected juices to the skillet. Simmer for about 5 to 6 minutes. Adjust seasoning to taste.
Serve garnished with chopped basil or parsley (optional).