Herbes De Provence Chicken

• 2 boneless, skinless chicken breasts
• 2 tbsp herbes de provence
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp ground white pepper
• 2 shallots; large half moons
• 12 stalks asparagus; trimmed and cut in half
• 1 cup red wine
• 1 roasted green bell pepper; large dice
• 1 roasted red bell pepper; large dice
• 1 roasted yellow bell pepper; large dice
• 3 clove garlic; minced
• 2 handfuls arugala
• 1/2 cup chicken stock
• 1 stick butter
• 1 olive oil; as needed
• 1 pinch salt

1. Marinate chicken in half the wine for 4-48 hours.
2. Dry chicken.
3. Toss with enough oil to cover.
4. Season.
5. Save a bit of each spice to season the veggies.
6. Heat oil in a large cast iron pan or saute pan.
7. Sear each side of the chicken.
8. Remove from pan.
9. Add red wine to pan.
10. Deglaze with a wooden spoon.
11. Until wine is nearly evaporated.
12. Add butter and melt slowly.
13. Add shallots, asparagus, peppers, and garlic.
14. Season with remaining spices and a pinch of salt.
15. Toss.
16. Saute one minute.
17. Add stock and bring to a simmer.
18. Return chicken to pan.
19. Cover and bake at 350 for approximately 40-45 minutes or until thermometer reaches 165.
20. Remove chicken from pan and let rest on cutting board a few moments before slicing.
21. Add arugala and toss quickly.
22. Pan will be hot.
23. Variations; Dijon, mushrooms, eggplant, tomato concasse, zucchini, spinach, watercress, tomato & garlic confit, white wine, peppercorn melange, parsley, thyme, basil, sage, lavender, marjoram, paprika, boursin

chicken breasts, onion, garlic, ground white pepper, shallots, stalks, red wine, green bell pepper, red bell pepper, yellow bell pepper, garlic, arugala, chicken stock, butter, olive oil, salt

Taken from cookpad.com/us/recipes/364232-herbes-de-provence-chicken (may not work)