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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a family favorite. It is a very versital recipe. We have eaten this over noodles, rice and veggies. We have also eaten it plain and used french bread to soak up the broth. I have also added mushrooms to this to make it a bit different . I've also used fresh garlic and onions for a change. You can also replace olive oil for some of the butter. Ingredients:
1/4 cup butter |
1 1/2 lbs chicken tenderloins (cut in chunks) or 1 1/2 lbs bonesless chicken breasts (cut in chunks) |
seasoning salt |
pepper |
garlic powder |
1 pint heavy cream |
1 tablespoon cornstarch |
Directions:
1. Melt half of the butter in skillet.
2. Season chicken with salt, garlic powder and pepper.
3. Cook in butter until golden on all sides, about 10 minutes.
4. Add the remaining butter and cook for 5 more minutes.
5. Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
6. Cook until chicken is done.
7. If needed, add a tablespoon of cornstarch to thicken up the sauce.
8. Add more garlic and pepper to sauce if needed.
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