This week, I am on vacation, spending time with Peggy and some dear friends. This week, I am sharing a couple of recipes from our friend Monica.
4 chicken breast
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika
4 tablespoons butter, divided
4 cloves garlic, minced
1 cup chicken brith
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1 tablespoon fresh chopped parsley
Season the chicken breast with salt, pepper, and paprika on both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook about 6-7 minutes on each side or until fully cooked until golden brown. Set aside.
In the same skillet, add 2 tablespoons of butter. Once butter is melted, add the miced garlic, and sauté for about 1 minute until fragrant.
Pour in th chicken broth, scraping up any brown bits from the bottom of the skillet. Stir in heavy cream and bring mixture to a simmer. Reduce heat and let the sauce smiier for about 5 minutes until slightly thickened.
Stir in Parmesan cheese until melted and well combined. Add the remiaing 2 tablespoons of butter and stir until melted and sauce is smooth.
Return the cooked chicken breast to the skillet, coating them in sauce. Let simmer in sauce 2-3 minutes. Garnish with parsley and serve with masked potatoes, rice or fresh salad.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
Comentarios