Preheat oven to 400°F.
In a spice grinder, add the French Grey Sea Salt and Lavender Flower Buds. Grind until both are a fine powder. Set aside.
Sprinkle the chicken breasts with salt and pepper.
Divide the Paprika up into fourths and coat the chicken breasts on both sides.
Add the olive oil to a dutch oven (I used a piece of Le Creuset that can go from the stove to the oven.) Heat until oil is medium hot.
Lightly brown the chicken breasts on each side, about 2 minutes on each side.
Set the chicken aside.
In a separate bowl, mix the whipping cream and pumpkin pureé by hand. When mixed thoroughly, add the lavender salt and nutmeg to the mixture.
Pour the pumpkin cream mixture around the chicken breasts. The chicken is beautiful with the paprika on top and makes for a pretty presentation if it isn't covered by the cream.
Bake for 20-25 minutes, uncovered. Cream sauce will be bubbling.
Remove from oven and let set for about 5 minutes.
This recipe was provided by Debbie from 37 Cooks