Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil
• 2 tsp Italian seasoning
• ¼ cup seasoned bread crumbs

Sauce

• 2 tbsp olive oil
• ¼ cup shallot, thinly sliced
• ½ cup sun-dried tomatoes
• 3 cloves garlic, pressed
• ¼ cup balsamic vinegar
• 1 tsp garlic salt

Pasta

• 4 cups pasta, cooked (55 grams dry per serving)

In a medium sauce pan, sauté shallot in olive oil over low heat until translucent. Using mortar and pestle grind dried herbs, add along with garlic and sun dried tomatoes to sauce pan. Simmer for a couple minutes, add balsamic, reduce heat, cover as needed and reduce to desired consistency. Add oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add chicken to sauce mixture, stir to coat evenly, turn off heat, leave covered for a few minutes. Serve over pasta with fresh grated Parmesan cheese.

When using sun dried tomatoes in oil, add them with the shallot and skip the olive oil.