Preheat the oven to 190 degrees.

Measure the seasoning, and mix it in a small bowl.

Rinse and pat dry chicken breasts, and coat each piece with a tablespoon of extra virgin olive oil.

Season chicken breasts liberally on each side.

Place the chicken breasts into a large ziplock baggie; do not seal the bag.

Using a butcher's mallet, tenderize the chicken by striking the breast from the center towards the edges of the chicken.

After tenderizing, the chicken should be about a half-inch thick.

Place a large skillet over medium-high heat, add a tablespoon of sweet cream butter and a tablespoon of extra virgin olive oil.

When the oil and butter mixture is hot, add the chicken breast and pan-sear for 5 minutes. Then, turn the chicken over with a pair of tongs and cook for an additional 4 minutes.

Remove the chicken and place it in baking dish and let it rest in a preheated 190-degree oven with a pan of water while you prepare the rest of the food.

Deglaze the skillet with one cup of white wine, scraping up the bits from the bottom of the skillet.

Slowly add the 2 cups of heavy cream and continue stirring.

Add the 2 tablespoons of sweet cream butter, 2 cloves of minced garlic, and 1 tablespoon of Dijon mustard, and continue to stir until the mixture just starts to bubble.

Remove the skillet from the heat source and scatter in the 4 tablespoons of shredded parmesan and continue to mix.

Add a pinch of sea salt and freshly cracked black peppercorns to taste.

The sauce will thicken as it cools.

Serve.

Place a skillet over medium-high heat, add extra virgin olive oil and butter.

When the extra-virgin olive oil and butter are hot, add the onions and cook until they are translucent.

Add the sweet corn kernels and the garlic scapes for five minutes, stirring constantly.

Add the curly kale and continue to sauté until the kale is tender and bright green.

Serve.