Creamy Balsamic and Herb Chicken

Pat chicken dry. In a large resealable bag place flour, garlic powder, salt and pepper. Add chicken and seal the bag and give a good shake.

Melt olive oil and butter in a large nonstick pan and add chicken. Make sure oil is hot so the chicken browns properly. Brown each side 5 minutes.

Remove browned chicken to a plate and add chicken stock keeping the heat on and deglaze the pan.

Add the cream and remaining ingredients and bring to a slow simmer. Return the chicken to the pan and continue to cook for 10 minutes on a low simmer spooning cream sauce on top. Allow to sit for 3 minutes before plating. I served on top of a whole grain rice. If you want remove the chicken and higher the heat to thicken the sauce more. Enjoy!!