~ Tasty Butter Cream Chicken Cutlets ~
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- 2 large
- boneless, skinless chicken breasts - cut into widthwise slices - about 1 inch thick
- 1 1/2 - 2 tsp
- kosher salt
- 3 tsp
- each - onion powder & chili powder
- 4 tsp
- garlic powder
- 1/2 c
- 1 c
- parsley for garnish
I HAD 12 CUTLETS IN ALL TO SEASON, AS THE BREASTS I USED WERE HUGE, IF USING LESS CHICKEN, CUT THE SEASONINGS IN HALF AND ALSO THE CREAM AND BUTTER
4Pour the cream into the the skillet and bring cream to a boil. Turn down heat and simmer until cream thickens.
Add the butter and stir until all is melted. ( if its easier, and chicken is completely cooked through - remove it from the skillet and keep warm.) while melting the butter into the cream.