Preheat oven to 400 degrees F.

Season the chicken breasts well on both sides with kosher salt, black pepper, paprika, chili powder, and Italian seasoning.

Melt the butter in a saute pan over medium-high heat. Brown the chicken on both sides and remove to a glass baking dish.

Pour half of the beer over the chicken. Cut the lime in half and squeeze over the chicken. Add the limes to the dish.

Bake in the preheated oven for 30 minutes, or until chicken is no longer pink in the middle.

While the chicken is cooking, sauté the bell pepper, jalapeño, and garlic in the same pan the chicken was cooked in over medium heat. When the skin on the bell pepper has started to brown, remove it to a plate.

Add the olive oil to the same sauté pan over medium heat. Add the potatoes and onion and sprinkle the kosher salt and pepper on the potatoes to season. Fry over medium heat until potatoes are golden brown and tender.

When the chicken is finished cooking, remove it to a plate and use two forks to shred it by inserting them and pulling apart.

Add the peppers and chicken to the potatoes in the sauté pan and toss. Add the tomato paste, basil, and the beer 1 tablespoon at a time until it’s reached your desired consistency. Let cook for five more minutes over medium heat.

Serve with sour cream and additional basil, if desired.