Creamy Pan-fried Chicken

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

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. | Stir of Comfort