Creamy Tuscan Chicken

Heat deep skillet over medium high heat and coat bottom of pan with oil. Season chicken breasts on both sides with salt, pepper & paprika and fry about 5 minutes on each side, or until chicken is fully cooked and golden brown on outside. Remove from pan and set aside. Add butter into same pan, along with a drizzle of olive oil, and fry chopped butter in it until transluscent. Add in sun dried tomato and minced garlic. Sauté a couple of minutes, then add in chopped basil & oregano or Italian seasoning or your choice. Pour in white wine and deglaze the pan using a wooden spoon. Allow to reduce and then pour in chicken broth. Stir and let come to a boil. Then add in heavy whipping cream and tomato paste. Continue to cook while stirring continuously. Add in fresh spinach and once it wilts, add in parmesan cheese and stir until it melts into the sauce. Finally, put the cooked chicken back into the pan, cover, lower heat, and let simmer an additonal 5 minutes so the chicken soaks up the sauce.