1. 2 large chicken breasts cut up into 3-4 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 on both sized. This happens quickly. Remove to a baking dish.
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 drippings and stir until bubbly and thickened. Simmer for 20 minutes or put it in the crock pot and cook on high for 45 min or so or bake in the oven 350 for 1/2 hour to an hour. You want the chicken to be tender but not falling apart. It can also be make ahead and heated before the dinner but allow extra cooking time if cold. Serve over, rice, noodles or mashed potatoes. Serves 4-6
|Browning - These were very large breasts so you might use 3 if not.|
|This was thicker than I wanted it a reduced the flour later|