Creamy Pan-Fried Chicken

Ingredients

• 1 lb chicken breast (Butterflied; the transcript describes using two chicken breasts cut in half.)
• salt, pepper, and garlic powder (For seasoning the chicken; use some of each to taste.)
• 1 cup all-purpose flour (For dredging the chicken; season with additional salt, pepper, and garlic powder.)
• 2 tbsp butter (For frying the chicken.)
• 2 tbsp olive oil (For frying the chicken.)
• 2 tbsp minced garlic (For the sauce.)
• 2 tbsp all-purpose flour (For thickening the sauce.)
• 1 cup chicken broth (Add while stirring continuously.)
• 1 cup heavy whipping cream (Add with the chicken broth.)
• 0.5 tsp each salt and pepper (For seasoning the sauce.)
• 1 tsp garlic powder (For seasoning the sauce.)
• 1 tsp smoked paprika (For seasoning the sauce.)
• 1 tsp onion powder (For seasoning the sauce.)

Steps

1. 1

   Butterfly-cut the chicken breasts so they open into thinner pieces. Season both sides with some salt, pepper, and garlic powder.

2. 2

   Place 1 cup of flour in a container and season it with a little additional salt, pepper, and garlic powder. Mix to distribute the seasonings.

3. 3

   Dredge each seasoned chicken piece in the flour mixture, coating both sides, and shake off excess flour.

4. 4

   Heat a skillet over medium heat. Add the butter and olive oil and let the butter melt until the pan is hot and the fat begins to sizzle.

5. 5

   Lay the floured chicken in the skillet. Cook for 5 to 6 minutes, or until the underside develops a golden crust.

6. 6

   Flip the chicken and cook the second side for another 5 to 6 minutes, until golden brown and the chicken reaches an internal temperature of at least 165°F.

7. 7

   Remove the cooked chicken from the skillet and set it aside.

8. 8

   Lower the heat. Add the minced garlic and 2 tablespoons of flour to the hot skillet.

9. 9

   Stir the garlic and flour together until the mixture thickens and the flour cooks out.

10. 10

    Pour in the chicken broth while stirring continuously, then add the heavy cream and continue stirring.

11. 11

    Add 1/2 teaspoon each of salt and pepper, followed by the garlic powder, smoked paprika, and onion powder.

12. 12

    Keep stirring until the sauce is smooth and reaches the desired thickness.

13. 13

    Plate the chicken and pour the creamy sauce over it. Serve immediately.

Notes

The transcript suggests serving the chicken with mashed potatoes. The source does not specify exact amounts for the initial chicken seasoning or the extra seasoning added to the dredging flour.

Nutrition per serving

• main
• dinner
• chicken
• comfort food
• pan-fried
• creamy sauce
• American