Cut the chicken breasts in half lengthwise to create two chicken cutlets. Pat them dry and season lightly with kosher salt and ground black pepper. Set aside.

Heat a large cast iron skillet over medium-high heat and add the chopped bacon. Cook until crispy, then remove it from the pan and place it on a paper-towel lined plate. Set aside but leave 1-2 tablespoons of bacon grease in the skillet.

In the same skillet, add the chicken cutlets and sear for 2-3 minutes on each side. Remove from the skillet and place on a plate; set aside.

Add butter to the skillet along with the remaining bacon grease. Melt it, then add minced shallots and garlic. Cook until shallots soften and garlic is fragrant, about 1 minute.

Sprinkle in flour and whisk to combine, forming a roux. Keep heat at medium-high and add creamer 1/4 cup at a time, whisking constantly. Then, add chicken broth in the same way.

Stir in sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), lemon juice, kale, parmesan cheese, and gnocchi. Mix together and if sauce becomes too thick, add more chicken broth to thin it out. Adjust salt and pepper to taste.

Add cooked bacon back into the skillet. Nestle chicken cutlets into the mixture and cover the skillet. Let it simmer for 10-15 minutes or until chicken is fully cooked (internal temperature of 165°F).

Serve immediately, garnished with fresh basil, additional parmesan cheese, and a sprinkle of fresh cracked pepper.