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Export 12 ingredients for grocery delivery
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.
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