Cut 1 lb of chicken breasts in half lengthwise to make them thinner. Season the chicken with a little bit of the seasoning blend salt, pepper, oregano, thyme, onion powder, garlic powder, and red pepper flakes. Save at least half of the seasoning blend for the gravy.

In a skillet over medium high heat melt 3 tbsp of butter. Once the butter has melted add 3 tbsp of flour and stir continuously until well combined. Let cook for a few minutes while still stirring.

Add 2 cups of chicken broth, minced garlic, and the chopped sun dried tomatoes. Stir everything together well. Season with the rest of the seasoning blend. Stir well and when it starts bubbling and thickening, add the chicken to the skillet.

Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 12-15 minutes or until the chicken reaches an internal temp of 165 degrees. My chicken was ready in about 12 minutes, but they were pretty thin.

Shred the chicken with two forks and add 1/4 cup of heavy cream and some parmesan cheese. Stir well and let simmer on the stove over low heat for a few minutes.

Serve over mashed potatoes! Enjoy! Let me know if you try it out.