Fumbling Toward Culinary Talent: Chicken Breasts with Aromatics

I made a pretty decent chicken dish tonight. The ingredients and directions are below.

3 chicken breasts

3 medium size carrots, cut into thin medallions

1 yellow onion, halved and sliced thinly

1 bell pepper, cut into half-inch slivers

3 cloves of garlic, cut thinly

Roughly a pint of chicken stock

Enough Cajun seasoning to coat chicken breast

1 teaspoon Boquet Garni

Cracked black pepper to taste

Salt to taste

Olive oil for searing

I sprinkled the breasts with the Cajun seasoning and seared them on both sides on medium-high heat in a cast iron skillet. After both sides were seared properly, I put the skillet into the oven on 375 degrees until the internal temp of the breasts was 185. Once the breasts were done, I set them on the cutting board.

I used chicken stock to deglaze the skillet by using a large wooden spoon to scrape the bottom of the pan. I added the carrots, onion, garlic, bell pepper, Boquet Garni, salt, and black pepper and cooked that combo [medium-high heat] until the carrots were about fork tender. In the meantime, I cut the breasts into slivers and placed them back into the pan to soak up the stock and juicy goodness of the aromatics. After about five minutes, it was ready.