Season the chicken breasts on both sides with salt and pepper and briefly set them to the side.

In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese.

Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly.

Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned.

Flip the chicken breasts over, turn the heat to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side.

Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.

Sauté the mushrooms for 4 to 6 minutes or until lightly browned and tender.

Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining 1 tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together.

Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.

Add in the cream and parmigiano Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick, like an Alfredo sauce. It should coat the back of a spoon.

Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted.

Adjust the seasonings with coarse salt and fresh cracked pepper.

Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.

Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil.