In a measuring cup, mix chicken broth, parsley, rosemary, thyme, red pepper flakes, and garlic. Then season both sides of the chicken with salt and pepper.
Heat a medium sized non-stick skillet (or cast iron skillet) with 2 tbsp olive oil over high heat. Add the mushrooms and sauté for 10-12 minutes, or until browned. Remove the mushrooms from pan when finished and set aside. Deglaze the pan with the white wine, scraping the brown bits off the bottom of the pan.
In the same pan, sear chicken for 4-5 minutes on each side. They should have a nice sear on each side and the internal temperature should be 165℉. Then remove them from the pan and set aside with the mushrooms.
Add the chicken broth mixture to the pan. Bring to a boil, stir, and reduce heat to low for 8-10 minutes or until liquid has reduced to about 1/3 of a cup. Remove pan from heat and mix in butter until completely melted, then mix in heavy cream, mushrooms, sun dried tomatoes, and spinach. Heat on medium-low for 2-4 minutes, until the spinach begins to soften.
Increase the heat to medium and return chicken to pan, coat with mushroom sauce, and heat for 2-4 minutes to warm the chicken. Garnish with more parsley and/or parmesan cheese if desired.