Chicken Avignon

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. Add 1/4 tsp. kosher salt to flour bag and shake to mix.
2. Pat chicken dry, place in flour bag and toss to coat.
3. In med. saute pan, heat 1 Tbsp. olive oil over med. high heat.
4. Brown chicken breasts 4-6 min. per side.
5. Remove chicken from pan and cover to keep warm.
6. Add sundried tomato sauce and 1/2 cup water to pan, whisking often. Reduce heat and simmer sauce about 2-3 min. Add half and half and whisk to combine. Add chicken breasts and simmer for an additional 6-8 min., until sauce has thickened (internal temp. 165°F).
7. Let rest for 5 min. Serve chicken drizzled with sauce.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. Add 1/2 tsp. kosher salt to flour bag and shake to mix.
2. Pat chicken dry, place in flour bag and toss to coat.
3. In large saute pan, heat 2 Tbsp. olive oil over med. high heat.
4. Brown chicken breasts 4-6 min. per side.
5. Remove chicken from pan and cover to keep warm.
6. Add sundried tomato sauce and 1 cup water to pan, whisking often. Reduce heat and simmer sauce about 2-3 min. Add half and half and whisk to combine. Add chicken breasts and simmer for an additional 6-8 min., until sauce has thickened (internal temp. 165°F).
7. Let rest for 5 min. Serve chicken drizzled with sauce.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.