2 chicken breasts, large, cut in half lengthwise
½ tsp garlic powder
2 tbsp butter
1 tbsp olive oil
1 cup heavy/whipping cream
½ tsp paprika
½ tsp onion powder
½ tsp chili powder
¼ tsp cayenne pepper
1 tsp Italian seasoning
1 cup all-purpose flour, for dredging
parsley, fresh, chopped (optional)
salt and pepper, to taste
Prepare your chicken (cut it half lengthwise to have 4 thinner cutlets), then sprinkle both sides of the chicken with garlic powder, salt, and pepper.
Drop the chicken breasts into the flour bowl and coat well. Before searing, shake off excess flour.
In a skillet, add butter and olive oil over medium-high heat. Once the pan is hot, cook the chicken for 4 to 5 minutes per side until nice and golden. Remove the chicken pieces from the skillet and set them aside.
Stir in the cream and scrape up the brown bits from the bottom of the skillet. Mix gently until they are fully incorporated.
Add the remaining spices and stir them until you get a smooth sauce.
Add the chicken back into the pan and cook for another 5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with salt and ground black pepper if necessary.
Top with the sauce and garnish with chopped parsley. Enjoy!
Leftovers can be stored in an airtight container be refrigerated for up to 4 days.
Sugar: 1g
:
Calcium: 47mg
Calories: 420kcal
Carbohydrates: 2g
Cholesterol: 169mg
Fat: 34g
Fiber: 1g
Iron: 1mg
Potassium: 473mg
Protein: 25g
Saturated Fat: 18g
Sodium: 502mg
Vitamin A: 1488IU
Vitamin C: 4mg
