Prepare Chicken: prepare chicken breasts by cutting them in half lengthwise to create two chicken cutlets. Pat dry with clean paper towel and season lightly with kosher salt and ground black pepper.  Set aside. 

Cook Bacon: Bring large cast iron skillet to medium-high heat and add bacon.  Cook until crispy. Remove bacon from pan and place on a paper-towel lined plate. Set aside.  Drain excess grease, ensuring you leave 1-2 tablespoons in the skillet. 

Sear Chicken: leaving skillet at medium-high heat, add chicken cutlets to the pan (do this in batches if you need to) and let sear 2-3 minutes per side. Remove from skillet and place on a plate; set aside. 

Make Sauce: Add butter to skillet along with bacon grease and let melt. Add shallots and garlic. Move around pan until the shallots soften a bit and the garlic becomes fragrant, about 1 minute.  Add flour and use a whisk to combine - it should form a paste with the shallots and garlic (aka a roux).  Ensure temperature is still set to medium-high, continue to whisk and then add in creamer 1/4 cup at a time - whisking as you do.  Continue adding the cream and then the broth 1/4 cup at a time.  

Add Ingredients: Add sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), lemon juice, kale, parmesan cheese and gnocchi. Stir to combine. At this point, if the sauce is thickening too much, add another 1/4-1/2 cup broth or so of broth to thin a bit. Taste sauce and add additional salt or pepper, as desired - there is naturally a fair amount of salt in the recipe from the bacon and parmesan so just add what you want per your tastes.

Bacon + Chicken: Add bacon to the skillet. Nestle the chicken into the mixture and let simmer, covered, 10-15 minutes or until chicken is fully cooked (internal temperature of 165 degrees F). 

Garnish and Serve: Serve immediately with fresh basil, additional grated or shaved parmesan and some fresh cracked pepper.