Marry Me Chicken

Season both sides of the chicken breasts with the kosher salt and the black pepper. In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high. Add the chicken in a single layer and brown for 3 minutes on each side. Transfer the chicken to a large plate (the chicken will continue cooking in the sauce later).

To the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add the shallot, garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring so the garlic doesn't burn. Add the tomato paste and continue to stir for another minute. Add the chicken stock and stir to deglaze the skillet, picking up the flavor bits from the bottom of the pan. Add the heavy cream, sun-dried tomatoes, and Parmesan cheese. Cook for 3-4 minutes to reduce the sauce.

Stir in the spinach, then nestle the chicken breasts back into the sauce. Reduce the heat to medium-low, and cook for 4 minutes, or until the internal temperature of the chicken has reached 165°F on an instant-read thermometer. Top with the basil, and more Parmesan cheese if desired. Taste and add more salt or red pepper flakes to taste. Serve warm.