Creamy Cajun Chicken

Steps

1. Cut the chicken breasts in half and trim any excess fat to ensure even cooking.
2. In a bowl, combine the flour with about half of the Creole Kick seasoning. Whisk together until well combined.
3. Season the cut sides of the chicken pieces with salt and pepper.
4. Dredge the seasoned chicken pieces into the flour mixture, shaking off any excess.
5. Heat the skillet over medium-high heat. Add the scallion infused olive oil and butter.
6. Once the butter is melted, place the coated chicken in the hot pan. Brown for about four to five minutes on each side until golden brown.
7. Remove the browned chicken from the skillet and set it aside.
8. Reduce the heat to medium-high. Add minced garlic (or use a press) and cook briefly.
9. Add the sun-dried tomatoes to the pan and warm them through.
10. Pour in the chicken stock, bringing it to a simmer.
11. Increase the heat back up to 375 degrees (medium-high). Stir in the heavy whipping cream.
12. Stir in half of the remaining Creole Kick seasoning. Let the mixture simmer for about 30 seconds until it begins to thicken.
13. Add the browned chicken pieces and sun-dried tomatoes back into the skillet.
14. Simmer for five minutes, then reduce the heat and let it cook for another 10 minutes to ensure everything is thoroughly cooked.