This is one of those fabulous recipes that is so simple and easy to make, but tastes like you spent a long time on it. BONUS. The sauce is rich and creamy without being complicated, and because I used chicken tenders rather than chicken breasts, this cooks up really quickly perfect for a weeknight meal. I used more cream than the original recipe called for because I wanted enough sauce for the pasta, and I also added some olive oil, and some cayenne pepper for a little kick.
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Ingredients:
1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
2 pounds chicken
1/4 cup butter, divided
2 cups heavy cream
3 cloves garlic
Instructions:
1. Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
2. In large skillet, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
3. Pour in the cream and add the remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.
4. Serve it with rice or pasta your choice. Enjoy.
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