Step 1

Preheat an oven to 400 F.

Step 2

In a small bowl, mix together the salt, pepper, Italian seasoning and garlic powder with a fork. Season both sides of each chicken breast with the seasoning mixture.

Step 3

Add the olive oil to a large Dutch oven over medium high heat. When the oil is hot, add the chicken breasts to the pan. Sear on both sides until brown, about 4 minutes each. Remove from the pan and set aside.

Step 4

Lower the heat to medium and add the garlic, onion, carrot and celery. Cook for 7 to 8 minutes until they begin to soften. Add the flour and stir to combine. Cook for 1-2 minutes.

Step 5

Add the wine to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan.

Step 6

Add the chicken stock and heavy cream. Bring to a simmer. Add the chicken breasts back to the pan, submerging them in the sauce as much as possible.

Step 7

Put the lid on and bake for 15 to 20 minutes until the chicken is cooked through. If using a probe thermometer, the internal temperature should read 165 F.

Step 8

Transfer the chicken to a serving dish.

Step 9

Return the sauce to the stove, simmering until it has thickened slightly. Adjust seasoning with more salt and pepper, if desired. Ladle over the chicken to serve.