Ingredients
4
4 servings
- •1 ½ teaspoons garlic powder
- •1 teaspoon onion powder
- •1 teaspoon chili powder
- •1 teaspoon Spanish smoked sweet paprika
- •½ teaspoon Creole seasoning
- •1 pound boneless, skinless chicken breasts, butterflied
- •2 tablespoons grapeseed oil
- •2 tablespoons butter
- •½ cup heavy cream, or more as needed
Instructions
- Combine garlic powder, onion powder, chili powder, sweet paprika, and Creole seasoning in a small bowl. Set aside 2 teaspoons of spice mixture. Sprinkle remaining seasoning evenly over both sides of each chicken breast.
- Heat oil in a large skillet over medium heat. Add chicken breasts and cook until the internal temperature of the chicken breast is 165 degrees F (74 degrees C), about 4 minutes per side. Transfer chicken to a plate and cover with foil. Wipe skillet clean.
- Reduce heat to medium-low and melt butter in the same skillet. Stir in reserved spice mixture. Stir in heavy cream in two additions. Allow to thicken slightly, about 3 minutes,
- Serve chicken with the cream sauce drizzled on top.
Nutritional Facts
Per 4 servings
- Calories: 349
- Carbohydrate: 3g
- Fat: 27g
- Fiber: 1g
- Protein: 25g
- Sugar: 1g
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