Description
Deliciously creamy chicken served with rice or mashed potatoes.
Ingredients
Scale
- 4 thinly sliced chicken breasts
- to taste Salt
- to taste Pepper
- 1/3 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 1/2 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Season both sides of the chicken with salt and pepper.
- In a shallow bowl, mix together flour, paprika, onion powder, and garlic powder. Reserve 2 Tablespoons.
- Carefully dredge the chicken in the flour to evenly coat, shaking off any excess.
- Add oil to a large skillet over high heat. Once the oil is hot, add the chicken and brown for 2-3 minutes on each side. You do not want to cook it through. Remove chicken and cover to keep warm.
- Reduce the heat to medium, add the butter to melt. Stir in the onions and cook for 8-10 minutes until the onions are soft and very lightly golden. Add in the garlic and cook for another minute until you can start to smell it.
- Add the reserved flour mixture and stir until no white streaks remain. Pour in the chicken broth and heavy cream, stirring constantly. Bring the mixture to a simmer.
- Add the chicken back to the pan and simmer for 5-6 minutes until the chicken is cooked through (internal temperature of 165º F) and the sauce has thickened.
- Remove and serve with rice or mashed potatoes if desired.
Notes
- This dish is best served hot with sides like rice or mashed potatoes for soaking up the sauce.
- Adjust seasonings according to personal taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg