I actually made this on Tuesday, but due to the amount of time it takes for domain registration to go through…it is just now getting posted. I went to Publix and had no clue what I was going to fix. I decided it would depend on what was on sale. They ended up having boneless, skinless chicken breasts on sale. I went all through the store looking for inspiration on what to do with them and what to have with them I ended up spotting a wild rice blend that sounded good, so then I decided to use my dutch oven and do some sort of sauce using the chicken stock I opened the night before. In the frozen veggie section they had steam containers of yellow & green beans, carrots and cranberries in herb butter. So I got that as well.
This is picture intensive and my camera is kind of sucky and I am not used to taking photos as I do things. Hopefully I get better over time. I think this will give a good bit of insight into my cooking process though. Start with a general idea of something and wing it from there.
First I put just enough Extra Virgin Olive Oil in the dutch oven to cover the bottom. Sorry for the bulb glare etc. This is a 6.5 qt pot btw. I put it over medium heat to let it start warming while I dealt with the chicken.
Salt and pepper the chicken on both sides. You can trim up the fat as well.
I dumped some All Purpose flour into a gallon ziplock and then dumped a generous amount of garlic & herb no salt blend by McCormick in with it. I never know how much flour mixture to make but I rather err on the side of having too much.
Next came black pepper….yes it is a lot. I like black pepper 
Next came salt. Now seal the bag and mix all this stuff up well.
Here are my 3 chicken breasts in the bag. I shook the bag around really well and made sure they were well coated.
One by one lift the chicken from the flour, shaking the excess flour off.
By now your oil should be getting pretty hot. Add a little bit of crushed red pepper flakes. Or a lot if you like things really hot.
Carefully add your chicken. Now let it do its thing until it gets golden on the underside
Like this. Once again let it get golden brown.
It’s beginning to look and smell yummy.
Add stock (I used Swanson’s cooking stock)about halfway up the breasts. I added some more of the no salt seasoning. Scrape up any stuck bits. Cover and let simmer for a while.
Flip it again, once again scraping up any stuck bits.
Remove chicken from the pan.
Put a spoon of cornstarch in a cup.
Add some cold or room temp broth and stir well. Yes I know, it looks yucky in the photo. That was before I stirred it. Lumps in this slurry mixture equals lumps in your sauce. Avoid that!
While making the slurry the stock cooked down a bit. Do not add all the slurry!!! Add a little bit, whisk it in and see how thick it is. The picture above came out awful but that was right after I added some slurry, but hadn’t whisked it. I don’t know what the blue dots are…they weren’t actually in the food …
Taste the sauce. I decided to add some cream.
Then I decided I was in the mood for a little tanginess, so I added a dollop of sour cream. Taste again, adjust seasoning. Add your chicken back to the pan and heat through. (For a more refined presentation, remove the chicken once more and serve the sauce to the side and spoon it over the chicken).
We had this rice to go with it. I followed the directions except for I added some of the nosalt blend. In retrospect I should have added a handful of dried cranberries.
And these were the beans to go with it.
I forgot to take the final photo with the chicken in the sauce, but I was bouncing between the kitchen and checking on a sick dog.
It made a really good meal. Some things I likely would have changed…if I had pounded the breasts to a uniform thickness first I think they would have been slightly more tender. As I said above I think the rice would have been even better if I had cooked a handful of dried cranberries in it.