I’ve wanted to use cast iron skillets in my kitchen for a long time. However, I was hesitant of quality and only wanted USA made skillets. Cast iron cooking has been pushed further down the priority list. Luckily, I have a cousin who is a bit of a collector and has generously given me several skillets. Thanks again, R!
4 boneless skinless chicken breasts, 3 Tbsp. extra virgin olive oil, 2 shallots (minced, 1 Tbsp. minced garlic, 2 Tbsp. Herbes de Provence, 1 tsp. garlic powder, 1 tsp. fresh ground white pepper, 1 Tbsp. fresh ground Himalayan sea salt
Cut chicken breasts in half and pound flat. Mix together 2 Tbsp. olive oil, garlic powder, Herbes de Provence, salt, and pepper. Massage seasoning into chicken breasts and set aside. In a cast iron skillet, warm remaining olive oil, and sauté minced garlic and shallots in a cast iron skillet. Add chicken to skillet and cook until no longer pink and juices run clear.
*Serve with Herbes de Provence Roasted Vegetables or sugar snap peas.