“Carrabba’s Seasoned Chicken”

• Chicken Seasoning: 
• 1/4 cup Kosher Salt
• 2 Tbs Freshly Ground Pepper
• 3 tsp granulated garlic
• 3 tsp granulated onion
• 3 tsp dry oregano
• 1/2 tsp crushed Hot red Pepper flakes, optional
•  
• Sauce:
• 2 Tbs unsalted butter
• 2 Tbs Extra Virgin Olive Oil
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 1-2 Tbs all purposed flour, or GF flour
• 1/4 cup red wine vinegar
• 1/4 cup  fresh lemon juice
• 1 Tbs dijon mustard
• 2 tsp sugar
• 1 1/2 – 2 cups chicken broth

Chicken Seasoning: I make the grill seasoning on a day I don’t have much going on. Sprinkle on any grilling meats before cooking. Save in an emptied spice jar. The seasoning is great on chicken or fish.

In a large skillet, heat 2 Tbs olive oil. Add seasoned chicken and saute’ 5 minutes. Flip the chicken and let it cook through, about another 5 minutes. Remove the chicken to a plate. 

In the large skillet, heat the butter and olive oil and cook the onions. Saute’ until the onions are softened, about 6-7 minutes. Add the garlic, don’t let it burn. Then add the flour, stir to cook the flour taste out. Add the mustard, lemon juice and red wine vinegar. Whisk and then add the chicken stock. Whisk to keep the sauce smooth. 

Nestle the chicken in the pan, cook until the chicken is heated through. Turn the heat down and put a lid on it to keep it warm and make sure the chicken cooks all the way through.

Serve with Caesar salad, Brussels Sprouts or Joli’s Twice Baked Potatoes.