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Ingredients
- 2 lbs Chicken Breast organic if possible), butterflied or cutlets
- 2 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon smoked paprika
- 1/4 tsp Pepper
- 4 tablespoon Olive Oil
- 2 tablespoon Butter salted or unsalted
- 6 each garlic cloves minced
- 1/4 teaspoon dried thyme
- 1 cup Heavy Cream
Ingredients
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Instructions
- Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied) and slice into several pieces. Sprinkle the chicken on both sides with the salt, garlic powder, onion powder, smoked paprika, and a few grinds of black pepper.
- Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate.
- Melt the butter in the same pan and reduce the heat to medium low. Add the minced garlic and dried thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the heavy cream and simmer for 1 to 2 minutes, stirring and scraping, until thickened slightly. Return the chicken to the pan and warm each side for 1 minute. Serve immediately. Leftovers store refrigerated for up to 3 days.
Recipe Notes