Step 1

Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.

Step 2

Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.

Step 3

Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.

Step 4

Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.

Step 5

Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.

Step 6

Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.

Step 7

Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).

Step 8

Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.