Pat the chicken dry with a kitchen towel then season with salt and pepper
Heat up oil in a skillet on medium-high heat, carefully add the salmon, skin side down and cook for 4 minutes on each side. Once it is nice and golden on the edges, remove the salmon from the pan and set aside. (remove some of the remnant oil if need be)
Add butter to the pan and leave to melt, add chopped garlic and sundried tomatoes, stir for about a minute or two to release their flavours.
Add chicken broth to the sauteed garlic and tomatoes and simmer for about a minute. Carefully pour in the cream ad stir to combine, reduce the heat and bring to boil for about a minute or two. Stir in cayenne pepper and basil leaves if using.
Add the spinach, stir into the sauce and leave to wilt (about 30 seconds or less) then stir to combine. At this point taste the creamy sauce and adjust seasoning to taste. (if the sauce is too thin, make a cornflour slurry with 1 tsp of cornflour and 2 tablespoons of water, mix to combine and add to the sauce to thicken. If it is too thick, add more chicken stock to lighten it)
Finally, return the salmon back into the sauce and allow it to simmer for 1 minute, spoon the sauce over the fish, take it off the heat and serve warm over pasta or any other side of choice