Another recipe my Gram always served. This dish is not for anyone watching their weight. But, certainly is delicious. She always served hers over egg noodles.
serves4 - 6
prep time15 Min
cook time20 Min
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
boneless, skinless chicken breasts - cut into widthwise slices - about 1 inch thick
1 1/2 - 2 tsp
each - onion powder & chili powder
parsley for garnish
How To Make
Mix seasonings well, in a small bowl. Set aside.
Wash, dry and slice the chicken width wise into 1 inch cutlets.
Season both sides of the chicken.
In a large skillet, over medium heat - melt 1/2 the butter.
Place the chicken into heated butter and brown on one side for 7 - 8 minutes. Turn and continue browning that side for another 5 minutes or until juices run clear.
Pour 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.
Once butter is thoroughly melted and combined with cream, making a sauce. Plate chicken and pour the sauce over it. Sprinkle with parsley. Serve immediately. The sauce is delicious!
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