Season chicken cutlets with salt and pepper on both sides. Add flour to a shallow bowl and coat the cutlets with a thin layer.
Heat oil in a large skillet over high heat until shimmering, then sear the cutlets on both sides for 2 minutes each. Remove from skillet and set aside.
Add garlic to the skillet and cook until fragrant, about 1 minute. Add Dynasty Oyster Sauce, sundried tomatoes, heavy cream, and chicken stock and bring to a simmer.
Return the chicken to the skillet and simmer for 10 minutes, until the liquid is slightly reduced and chicken has cooked through.
