Heat oven to 400°F.

Heat a large, oven-proof skillet over medium to medium-high heat. When hot, add oil for browning, then add the seasoned chicken pieces skin side down. Allow to brown till golden, then brown the other side. Remove from the skillet to a platter or a baking dish if your skillet isn't oven-proof.

Add the garlic and red pepper flakes to the skillet and allow them to become fragrant. It will only take about 30 seconds. Add the fresh herbs, sundried tomatoes, and deglaze the skillet with the chicken broth. Nestle the chicken pieces back in, place the skillet in the oven, and bake until the temperature reads 165° or 170°. If you leave it in the oven until it reaches the recommended 180°, it will end up being dry and chalky. Allow the residual heat to continue to cook the meat after it's been removed from the oven and while it rests. If you are using a baking dish, pour the chicken broth and herbs over the chicken and place in the oven.

After the chicken is removed from the oven, warm the cream to approximately the same temperature as the chicken, and add it slowly to the skillet. It will warm and thicken slightly from the heat of the skillet. It's a gentle cream sauce.

To make cashew cream, blend 1 cup of soaked cashews with 2 ½ cups of water in a high-powered blender. In a pinch for time, you can make the cream without soaking the cashews, but the cream will potentially not be as smooth as if you had soaked them for at least an hour. You can soak them overnight as well. Cashew cream can be sweetened with the addition of a date, but when I'm using it for a savory recipe, I leave it unseasoned so that the flavors of the dish aren't compromised.

Top with a sprinkling of freshly grated parmesan cheese, if desired, and some fresh herbs.

Serve with a carb like rice or fusilli pasta if you're into carbs, or serve with spaghetti squash, zucchini noodles, wilted spinach, or cauliflower rice if you are cutting the carbs.

Bon Appétit!