2 boneless skinless chicken breasts (butterflied or pounded even)
Olive oil, to coat
Blackening seasoning
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp cayenne (to taste)
Salt + black pepper
Pan sauce
2 tbsp chopped sun-dried tomatoes
2 cloves garlic, minced (or a pinch of garlic seasoning)
1/2 cup chicken stock
1/2 cup heavy cream
1/4 cup grated parmesan
Fresh basil, sliced, to finish
Directions
Stir the blackening spices together in a small bowl.
Rub the chicken all over with olive oil, then season thoroughly on both sides with the spice blend.
Sear front side down in a very hot (cast iron) skillet until well blackened, a few minutes.
Transfer the skillet to a hot oven and finish for about 10 minutes, until the chicken reaches 165F. Rest.
In the same pan, make a quick sauce: sun-dried tomatoes, garlic, chicken stock and cream, simmered until slightly thickened, then stir in the parmesan.
Slice the chicken, spoon the pan sauce over, and finish with fresh basil.
NOTE: quick weeknight dinner, on the table in about 20 minutes. Method reconstructed from the video; exact spice amounts are on the creator's blog. From Lauren Nagel on Instagram.
