Chicken breasts pan-fried in butter and a homemade seasoning mix with the most amazingly, out-of-this-world cream sauce! And it’s so easy! The new house is slowly, but surely, coming together. I have no office or table just yet, nor a dining table or sofa, but the kitchen should be fully operational by tomorrow. Now this is the last recipe I shot at the old house, and we definitely ended with a bang.
I mean with a cream sauce like this, you can’t go wrong. You just can’t.
1 teaspoon salt
1 1⁄2 teaspoons chili powder
1 1⁄2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
1⁄4 cup butter, divided
1⁄2 cup heavy cream
Combine the seasonings and coat chicken breasts.
In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken breasts on four plates and top with the sauce