Cut each chicken breast in half horizontally, so that instead of having 2 thick chicken breasts, you have 4 thinner pieces.

Sprinkle chicken all over with 1 teaspoon salt, 1/2 teaspoon ground black pepper, and garlic powder.

Place flour in shallow bowl and add chicken pieces, one at a time, turning until they are completely coated in flour, shaking excess flour off before placing on a large plate.

In large skillet, heat oil and 1 tablespoon butter over medium heat. Add chicken and cook 6 to 7 minutes or until rich golden brown on both sides, turning once halfway through cooking. Transfer chicken to clean plate.

Reduce heat to medium-low and add garlic, shallot and remaining 1 tablespoon butter to skillet. Cook 30 seconds, stirring constantly.

Stir in broth, wine, Italian seasoning, and remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Increase heat to medium-high and cook 3 to 5 minutes or until mixture is reduced by half, stirring frequently.

Reduce heat to medium and stir in cream. Cook 2 minutes, stirring frequently.

Stir in spinach and sun-dried tomatoes and stir until spinach is just wilted.

Add chicken back to pan and turn to coat in sauce. Cook over medium heat 3 to 4 minutes or until internal temperature of chicken reaches 165 degrees F, and sauce is thickened a little bit, turning chicken occasionally.

Sprinkle with Parmesan cheese and serve immediately.