Herbed Cranberry Pear Chicken

Do you have a mortar and pestle set? If you do, combine a teaspoon of each in your mortar: salt, oregano, basil, thyme, rosemary, marjoram, garlic, onion, dried red bell pepper, crushed red pepper. Grind together. You can purchase this Tuscan Farmhouse Blend from: https://saltsisters.net/products/tuscan-farmhouse-blend

Serves 4 Total Time: 30 minutes 

Ingredients: 

3 chicken breasts, cut into large chunks 

4 tablespoons olive oil 

1 cup flour 

1 teaspoon salt 

1 teaspoon garlic powder 

1/2 teaspoon pepper 

1 yellow onion, diced 

1 cup cranberry pear balsamic vinegar 

1 cup chicken stock or water

1 cup heavy cream or half & half

2 cups baby spinach 

1 teaspoon of your herb blend (store rest) or Tuscan farmhouse blend 

1/2 teaspoon red pepper flakes, optional 

Directions:

Dredge chicken in a flour, salt and pepper mixture. In a sauté pan on med/high heat add the oil. Add chicken cook for 5 minutes, stir frequently. Add more oil, if needed. Remove chicken and set aside.

Add onions to pan stir until translucent. Reduce heat to medium add in 2 tablespoons of the leftover flour and cook 1 minute. Add stock or water stir to scrape up any brown bits from the bottom of the pan. Add in the cream and vinegar, stir until thickened then add in the spinach, blended herbs and red pepper flakes, if using. Put the chicken back in the pan and cook until the chicken reaches an internal temperature of 165F, about 5=10 minutes.