1. 2 large chicken breasts cut up into about 4 pieces each and pounded a little until an even thickness.
2. Sprinkle each piece on both sides with seasoned salt, (preferably no MSG), onion powder, garlic powder and chili powder. Cover thoroughly with the spices.
3. Melt 1 T. butter with 1 T. olive oil in a large non-stick frying pan. Turn and brown completely.
4. Mix 1 C. whipping cream with 1 C. water (or use 2 C. half and half) and 2 T flour with ½ tsp. salt. Pour over the chicken, stir until bubbly and simmer for 15 minutes. Serve over, rice, noodles or mashed potatoes. Serves 4
|Browning - These were very large breasts so you might use 3 if not.|
|I added 4 T. of flour but thought it was too much.|