Ingredients:
3 large boneless, skinless chicken breasts
1/2 tsp. Saltwest Naturals Smashed Peppercorn Sea Salt
6 Tbsp. all-purpose flour
1 + 2 Tbsp. Robust EVOO (or try Tuscan Herb or Garlic Olive Oil, or your favourite Infused Olive Oil!)
3 cloves garlic, minced
2 small shallots, minced
1/2 c. white wine
1/2 c. chicken stock
1 c. heavy cream
1 tsp. Prairie Oils Sicilian Spices Spice Blend
1/2 tsp. Salt Cellar Oregano Spice Blend
1/3 c. Allessia Sundried Tomatoes, removed from can, blotted dry somewhat, then chopped into small pieces
1/2 c. parmesan cheese, grated
fresh dill or basil leaves and a lemon for garnish
Preheat oven to 350F. Drizzle chicken pieces with 1 Tbsp. EVOO or Infused Olive Oil, then season all over with Smashed Peppercorn Sea Salt. Dredge in flour and shake off any excess.
In oven-proof frying pan, bring 2 Tbsp. EVOO up to temperature over medium-high heat. Add chicken and cook 4-5 min per side until chicken is browned and nearly through. Transfer to a covered dish and set aside.
To the pan, add garlic and shallots and cook until softened and beginning to caramelize. Deglaze pan with white wine, scraping pan to loosen and incorporate all baked on bits. Allow wine to reduce slightly, approximately 1-3 minutes. Reduce heat and add the chicken stock, cream, spices and sundried tomato. While stirring occasionally, allow sauce to begin to simmer.
Add chicken back into pan and bake in oven 10-15 minutes, turning chicken at least once, until chicken is full cooked and sauce has penetrated the chicken and begun to thicken.
Garnish with chopped fresh herbs, chopped tomato or additional sundried tomato. Serve with a squeeze of fresh lemon and sprinkled with parmesan cheese, over a bed of Nature's Farm Pasta. Truly melt in your mouth delicious!
Note: Can be made into "Marry Me Cabbage" by using 4 - 6 large cabbage wedges. Follow recipe substituting cabbage for chicken, but increase oven baking time to 1 hour to braise cabbage, resulting in truly softened, melt-away, decadent cabbage steaks.
