Pat cutlets dry and season each on both sides with salt, pepper and dried basil.
Place a large sauté pan over medium-high heat then add 1 Tbsp olive oil. Add as many cutlets as will fit comfortably into the pan without overcrowding. Sauté for about 3 minutes until golden brown on the first side then flip and cook for 2–3 additional minutes or until just cooked through. Transfer chicken from the skillet to a plate then cover with foil. Repeat with all remaining chicken cutlets.
After all chicken has been cooked and removed from the pan, add the yellow squash, green beans and onions to skillet with remaining oil then reduce heat to medium. Cook for 3–4 minutes until soft and beginning to brown. Meanwhile, cut the corn off the cobs. Cut evenly through the stem end of the cob to create a stable base. Stand the cobs up on this flat end. Hold the tip of the cob with one hand and cut down the length of the cob releasing the corn kernels. Continue rotating the cob and cutting the corn until the cobs are clean. When the vegetables in the skillet are soft, add the fresh corn and garlic and cook for 1 additional minute, stirring frequently.
Pour chicken broth into skillet then stir to scrape up anything that is sticking to the bottom of the pan. Add salt, red pepper flakes and thyme then cook for about 2 minutes until broth has reduced by half.
Reduce heat to low then stir in tomatoes and heavy cream. Add cooked chicken and any accumulated juices back into skillet. Let chicken simmer in the sauce until reheated and sauce has thickened to desired consistency. Remove from heat, sprinkle with Parmesan cheese and black pepper then serve immediately.
One Last Thing
Heavy cream is actually good for you. Plus, we used such a nominal quantity considering this dish serves 4-6 hungry tummies!