Step 1

In a large (12-inch) skillet or sauté pan over medium-high heat, heat the oil until shimmering. Set a large plate or platter and a lid for the skillet or sauté pan near your workspace.

Step 2

Pat the chicken dry, sprinkle on both sides with salt and pepper, then add to the skillet and cook until golden brown on both sides, 4 to 5 minutes per side. (The chicken may not be fully cooked at this point.) Transfer the chicken to the prepared plate or platter.

Step 3

Add the shallots to the skillet and cook, stirring occasionally, until they start to soften, about 2 minutes. Add the garlic, Italian seasoning and crushed red pepper flakes, if using, and cook, stirring once or twice, until fragrant, 30 to 60 seconds. Stir in the tomato paste until evenly incorporated.

Step 4

Add the wine, scraping up any browned bits at the bottom of the skillet, and cook until reduced by about half, 1 to 2 minutes. Stir in the cream. Taste, and season the sauce with salt and pepper, as desired.

Step 5

Return the chicken, along with any accumulated juices, to the skillet and bring to a simmer. Partially cover the skillet with a lid, reduce the heat to medium and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees, about 5 minutes, flipping the chicken halfway through. Remove from the heat. Sprinkle the chicken with parsley and serve hot with pasta, rice or another grain.