In a medium skillet, heat the oil over medium high heat until it shimmers. Sprinkle the salt and Italian seasoning over the chicken and place it in the skillet. cook for 4-5 minutes on each side, until the chicken’s internal temperature reads 165°F on a digital thermometer. 

Turn the heat down to medium and add the sun-dried tomatoes, cream, and milk. Simmer the cream mixture of 2-3 minutes, until thickened, then remove from the heat. 

Let the chicken rest for 3 minutes before serving.