1. Pat chicken breasts dry and season with salt, pepper and half of the Italian seasoning

2. Heat 1 tbsp olive oil in a large skillet over medium heat and sear chicken 4–5 minutes per side until golden and almost cooked through, then set aside

3. In the same skillet add butter and 1 tbsp olive oil, season pork chops with salt and pepper and sear 3–4 minutes per side until browned, then set aside

4. Add garlic to the pan and sauté 30 seconds, stir in crushed tomatoes and simmer 3–4 minutes scraping up brown bits

5. Whisk in cream, Parmesan and basil until smooth, return chicken to the pan and simmer 5 minutes

6. In a second skillet melt butter and sauté mushrooms 4–5 minutes, pour in broth and reduce slightly

7. Stir in cream and simmer until sauce coats a spoon, nestle pork chops in the sauce and cook 5–7 minutes until tender

8. Arrange chicken and pork chops on a platter, spoon tomato basil sauce over chicken and creamy mushroom sauce over pork chops

9. Garnish with parsley and serve with mashed potatoes or buttered noodles