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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creamy Pan-Fried Chicken Recipe

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This recipe for Creamy Pan-Fried Chicken is from The Love Life Ministries COCHUSA Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless chicken breasts, butterflied
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 cup flour
2 tbsp butter
2 tbsp olive oil
2 tbsp minced garlic
2 tbsp flour
1 cup chicken broth
1 cup heavy whipping cream
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
Directions:
Directions:
Slice the chicken breasts open butterfly-style, then season both sides with salt, pepper, and garlic powder.

In a separate bowl, mix the 1 cup of flour with a little extra salt, pepper, and garlic powder.

Coat each chicken breast thoroughly in the seasoned flour mixture.
Warm a skillet over medium heat. Melt the butter together with the olive oil, then pan-fry the chicken until golden on both sides and the inside reaches 165°F (74°C).
Transfer the cooked chicken to a plate and keep it aside.

In the same skillet, stir together the minced garlic and flour. Cook until thickened, then slowly whisk in the chicken broth and heavy cream.

Season with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp onion powder, stirring until smooth and creamy.
Spoon the gravy over the chicken and serve hot.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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