Indulgent Creamy Tuscan Chicken

INDULGENT CREAMY TUSCAN CHICKEN
1 lb. Yukon gold baby potatoes, halved or quartered
1/3 c. water
2 large chicken breasts
3 T. flour
1 t. salt
1 t. garlic powder
1 t. onion powder
½ t. paprika
3 T. butter, divided
2 T. olive oil
1 T. oil form jarred sun-dried tomatoes
½ c. jarred sun-dried tomatoes, rinsed, drained and chopped
1 shallot, minced
3 T. minced garlic
¼ t. red pepper flakes
1 c. heavy cream
1 ½ c. chicken broth
1 T. cornstarch
1 t. dried parsley
1 t. dried basil
½ t. dried oregano
¼ c. finely grated parmesan cheese
Salt/black pepper to taste

1. In microwave dish, place potatoes and 1/3 c. water.
2. Cover dish and microwave on HIGH until potatoes are just barely fork tender, about 5-6 minutes.
3. Drain potatoes and pat dry.
4. Slice breast in half to create 4 thin filets.
5. Cover filets with plastic wrap and pound them to an even thickness.
6. Pat chicken dry.
7. Whisk flour, 1 t. salt, garlic powder, onion powder and paprika together in shallow dish.
8. Dredge each breast in flour mixture, shake off excess. Transfer to dry plate.
9. Melt 2 T. butter in olive oil in large skillet over medium heat.
10. Once hot, add chicken and cook until golden and cooked through 4-5 minutes per side.
11. Transfer chicken to a plate, do not wipe skillet.
12. Reduce heat and add sun-dried tomato oil.
13. Once oil is hot, add sun-dried tomatoes, shallot and potatoes, sauteing until shallots are softened, about 2-3 minutes.
14. Add garlic and red pepper flakes and saute 30 seconds.
15. Reduce heat to low and add heavy cream mixture.
16. Mix broth with 1 T. cornstarch.
17. Add broth mixture to skillet.
18. Stir in parsley, basil and oregano.
19. Bring sauce to simmer and scrape up the browned bits at bottom of skillet with wooden spoon.
20. Simmer until sauce has thickened, stir often.
21. Turn heat to medium and push potatoes to one side of skillet.
22. Stir in parmesan and cook until melted.
23. Season with salt and pepper to taste.
24. Add chicken and heat until warmed through.