Creamy French Chicken Breast Skillet

Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.

Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked and beginning to brown. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.

In the same pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 1 to 2 min., until fragrant. Add the cream, demi-glace, ½ the vinegar, ½ cup water (double for 4 portions) and the remaining spices; bring to a boil. Reduce the heat to simmer and return the chicken. Cook, partially covered, 6 to 8 min., until the sauce has slightly thickened and the chicken* is cooked through. Add ⅓ of the kale and cook, scraping up any browned bits, 1 to 2 min., until wilted.

Meanwhile, in a large bowl, combine the remaining vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P. Add the remaining kale and massage, 1 to 2 min., until softened. Add the cheese and sunflower seeds.

Divide the carrots and chicken (slice beforehand if desired) between your plates. Spoon the sauce over the chicken. Serve the salad on the side. Bon appétit!