Combine flour, salt, and pepper.

Dredge chicken in flour mixture so it’s fully coated.

Heat a large pan over medium-high heat. Once hot, add oil and vegan butter. Allow butter to melt and brown chicken on both sides, until it’s cooked through – making sure to leave space between chicken pieces, cooking in batches as needed. Remove chicken from the pan.

Sauté onion over medium heat until softening, add garlic to the pan and sauté for another minute or two.

Add chicken stock to the pan to deglaze it.

Pour in coconut cream, sundried tomatoes, nutritional yeast, dried basil, dried oregano, and chili flakes. Mix to combine. Bring to a simmer for about five minutes to allow mixture to thicken.

Add chicken back to the pan and simmer for another five to 10 minutes.

Garnish with basil.