Miller Poultry Marry Me Chicken

Slice each chicken breast in half horizontally. Season both sides of each piece with the salt, pepper, smoked paprika and oregano. Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the oil from the jar of sun-dried tomatoes. Once the oil is shimmering, sear half of the chicken until golden brown, about 3 to 4 minutes per side. Transfer seared chicken to a plate. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of sun-dried tomato oil and sear the remaining chicken. Add the shallot, garlic and sun-dried tomatoes to the hot pan. Sauté for about 2 minutes, stirring constantly. Deglaze the pan with the white wine, scraping up the browned bits on the bottom of the pan. Simmer until the wine reduces by half, about 3 minutes. Add the broth, heavy cream and Parmesan. Stir well and bring to a simmer. Reduce the heat to low and nestle the chicken breasts into the sauce. Cover and simmer for 8 to 10 minutes or until the chicken is cooked through to 165°. Add the spinach to the sauce, simmering until the spinach has wilted. Remove the skillet from the heat, garnish with fresh basil, and serve.