Pair this with a light pasta or rice with broccoli and you’ll have the perfect meal in 30 minutes.
1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tbsp garlic powder per Chicken Breast
6 boneless skinless chicken breast
2 tbsp olive oil
2 Shallots, Chopped
1 cup heavy cream, divided (substitute will follow)
2 Lemons, Sliced but keep a few for garnish
Heavy Cream Substitute
1/3 Cup Butter
3/4 Cup Milk
To make a substitute, melt 1/3 cup unsalted butter and add to 3/4 cup milk. If you prefer to use low-fat milk, add 1 tablespoon flour to thicken your mixture and stir well. Even though I used 2%, I still added a bit of flour to make it thicker because it wasn’t the consistency I wanted
*As a side not for those of you who are Vegan/ Vegetarian- I know this chicken recipe isn’t accommodating to you (obviously) but at least for the Cream Substitute for other recipes, you can just blend tofu and unflavored soy milk until a smooth mixture is produced.*
Season the chicken with Salt, Pepper and Garlic Powder. Then, rub the chicken on each side with the flour. In a large skillet, cook chicken in olive oil for 8-9 minutes on each side or until they are golden brown. Remove chicken; cover and keep warm.
At this point, you can add a bit of chicken broth to the recipe. I didn’t have any handy unfortunately (it still tastes amazing without it). Since I didn’t have chicken broth, I just brought the cream to a slight boil over medium heat. Stir to loosen browned bits from pan. Put it to simmer while you add the lemon slices and shallots. Add the chicken back to the pan and let it simmer while basting the chicken with the cream and butter sauce.
Serve with your side dish.
Cut the avocado in half, carefully take the pit out by using the X trick, and take the peel off. Season it with salt, pepper and lime juice. Fill the area where the pit used to be with the side meal, then top it off with the chicken. If you have any spices or cheese, I would recommend sprinkling it on top and zapping it for up to 15 seconds. If not, this is great as a cold dish as well. You can also add your favorite dipping sauce; I used my sriracha mayo dip. So delicious and so simple.
After experimenting and as someone who is in love with sauce, the next time I make this dish, I will definitely make more of the cream and butter sauce. For the leftovers, while they are refrigerated- allow them to marinate in the sauce and your next meal will be even more amazing.
You can also use the cubed chicken for a sandwich. Just add mayo to the cubed chicken with spices, stir and put it between your favorite type of bread and you’re all set for a work lunch!
As always, cooking is full of experimenting but this one was a winner for me.
Let me know if you tried this dish and what you did to make this dish even better!