Ingredients
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- Cayenne pepper to taste, optional
- 4 thin-sliced chicken breasts
- 4 tablespoons butter divided
- 1 cup heavy cream
- Fresh parsley chopped, for garnish
Instructions
- In a small bowl, mix salt, chili powder, onion powder, garlic powder, paprika, and cayenne pepper. Sprinkle half of the spice mix on both sides of the chicken breasts and reserve the rest.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook about 5 minutes per side until they are golden brown and cooked through.
- Remove the chicken from the skillet. Add the heavy cream, remaining 2 tablespoons of butter, and the reserved spice mix to the skillet. Whisk the mixture over medium heat until the sauce begins to thicken, about 2 minutes.
- Return the chicken to the skillet and toss to coat evenly with the creamy sauce. Let it heat through for 1 minute, then serve immediately.
- Plate the chicken with a spoonful of the sauce. Garnish with fresh parsley. Optionally, serve over pasta, mashed potatoes, or with a side salad.