Step 1

Remove the chicken from the refrigerator 30 minutes prior cooking.

Step 2

Pat the chicken dry with a paper towel, then season both sides generously with salt, black pepper, and Italian seasoning. Dredge in the flour, shaking off any excess.

Step 3

Heat a medium skillet over medium-high heat. Melt together the avocado oil and butter, then add the chicken in a single layer and cook for 3½ minutes on each side, or until golden and crispy. Remove the chicken from the skillet and set aside.

Step 4

Add the shallot and garlic to the skillet and cook for 3 minutes, being careful to not let them brown. Add the thyme and red pepper flakes and stir for 1 minute, until fragrant.

Step 5

Add the chicken broth, heavy cream, and sun-dried tomatoes and cook until the liquid reduces slightly, 3–5 minutes.

Step 6

Add the Parmesan cheese and stir until the sauce thickens slightly. Season the sauce with salt and black pepper to taste.

Step 7

Return the chicken to the skillet and cook for 2 minutes, or until warmed through.

Step 8

Garnish with the basil and serve with mashed potatoes or pasta.

Step 9

Enjoy!