4 chicken breasts or 4 salmon fillets

1 tablespoon Montreal Steak Seasoning

2 tablespoons olive oil

1 sweet onion, diced

4 cloves garlic, minced

2 large Yukon potatoes, thinly sliced

1/2 cup dry white wine

1, 8 oz package of baby portobello mushrooms, sliced

1 cup chopped steamed fresh green beans

1/2 cup chicken broth

1/2 cup heavy cream

1/2 cup grated Parmesan cheese, plus extra for serving

1/2 cup fresh basil, chopped

2 Roma tomatoes, sliced

Heat olive oil in a large cast-iron skillet until shimmery over medium-high heat.

Season both sides of the chicken breasts or salmon fillets with Montreal Steak Seasoning.

Add the seasoned chicken or salmon to the hot oil and sear on both sides until golden brown. The goal is not to cook them completely through at this stage. Remove from the skillet and set aside.

In the same skillet, add diced onion and sauté until translucent and golden.

Add minced garlic and sauté for an additional minute with the onions.

Add the sliced potatoes to the skillet and toss with the oil, onions, and garlic until they start to brown slightly.

Pour in the white wine, add sliced mushrooms, green beans, chicken broth, and heavy cream. Allow the mixture to simmer for 3 minutes.

Nestle the partially cooked chicken or salmon back into the skillet. Add half of the Parmesan cheese and let it simmer for another 5 minutes or until the chicken or salmon is cooked through.

Top the skillet with fresh basil, sliced Roma tomatoes, and additional Parmesan cheese.

Cover the skillet with a lid and simmer on low heat until the tomatoes are tender, and the cheese is melted.

Turn off the heat and serve the Tuscan Chicken (or Salmon) immediately.