Thursday, January 10, 2013

Butter Cream Chicken

Printable Recipe

Butter Cream Chicken
6 boneless skinless chicken breasts (about 2 lbs)
1 1/2 sleeves Ritz crackers, ground into crumbs
olive oil
1 cup chicken broth
2 Tbsp butter
1 cup + 2 Tbsp half and half, divided
1/2 tsp dried thyme
2 Tbsp cornstarch
salt and pepper to taste

Pour Ritz cracker crumbs into a shallow pan. Heat olive oil in a large skillet. Press chicken into crumbs to coat both sides. When the oil is hot, add chicken to skillet. (You may need to do this in two batches.) Cook chicken for about 4-5 minutes on each side until cooked through. Remove to a plate and cover with foil.

Whisk in chicken broth and butter to the skillet, scraping any bits that are on the bottom of the pan. Add 1 cup half & half and thyme. Bring to a boil, stirring constantly. Combine cornstarch with remaining 2 Tbsp half & half. Stir until smooth. Whisk into pan. Return to a boil; reduce heat and stir until thickened. Add salt and pepper to taste. Serve sauce over chicken.

Recipe adapted from Jamie Cooks It Up

Past Recipes:
One year ago: Ground Beef Stew
Two years ago: Fish Tacos
Three years ago: Tacos

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