Mix about 1/4 cup of flour with a pinch of salt and My Leaning Tower Italian blend and dredge chicken in the flour, place in a container and refrigerate for about a half hour.

Mix ½ cup flour with 2 Tbsp Parmesan cheese, 1 Tbsp My Leaning Tower Italian Blend or substitute spices, ½ tsp of pepper and a pinch of salt. Crack 1 egg in separate bowl and beat. Set aside.

Preheat oven to 325 degrees.

Slice potatoes into wedges

In a large, oven safe frying pan, brown the potatoes in about 2 tbsp olive oil for about 2-5 minutes. Then remove and set aside.

Prepare chicken pieces by dredging in egg mixture and then dredging in flour mixture again. And place directly into pan and brown chicken on either side for 1-2 minutes until flour mixture is cooked through, is golden brown and adheres to chicken. Take out and set aside.

In same pan saute garlic and collard greens until the greens are wilted and reduced by half. Add pinch of salt and pepper.

In same pan, add chicken broth, 1 cup white wine, butter, ½ tbsp of My Leaning Tower Italian Blend or substitute spices, juice of ½ lemon, ½ tsp of pepper, ½ tsp salt and 1/2 tsp of flour and mix. Bring to a boil, then simmer. Add chicken and potatoes back over the collard greens and make sure collard greens are submerged in liquid. Then place in oven for 35 minutes until chicken is cooked through and potatoes are tender.

You can place potatoes in a separate pan and broil if you want them extra crispy.