Prep 5 mins
Cook 20 mins
This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste.
- 1 teaspoon salt
- 1 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons onion powder
- 2 teaspoons garlic powder
- 4 whole boneless skinless chicken breasts
- 1⁄4 cup butter, divided
- 1⁄2 cup heavy cream
- Combine the seasonings and coat chicken breasts.
- In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
- Pour the cream into the skillet and lower the heat.
- Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
- When butter is melted place chicken breasts on four plates and top with the sauce.
Thank you Luby for a great recipe. As I try to substitute low fat ingredients for most recipes, I wondered how I would go doing it for this one without sacrificing flavor but it worked out great. I substituted olive oil spray for the butter and skim evaporated milk for the cream in the sauce – I didn’t add butter to the sauce at the end of cooking either. I cut each chicken breast into 4 strips and shook them in a freezer bag along with the dry ingredients until they were evenly covered. The sauce didn’t thicken like it would have if I had used the cream but the flavor was still there and the chicken strips in the thin sauce were great served over rice. Glen.
I'm giving it 5 stars because it is so easy and very moist. I enjoyed the flavor, but I do have a few notes.
I added only a pinch of salt which was plenty. I felt at the end of cooking I could always add a bit more salt if needed, but it definitely was NOT. A small pinch was plenty for me.
As you noted, I did add cayenne, but I like heat, so I did do that and I was glad I did.
Make sure to use Heavy cream, it will thicken naturally, half and half or milk will NOT, and using UNSALTED butter to me is important. As I said you can always add more.
For those who said the chicken took longer to cook. Yes, every piece of chicken regardless of weight can vary in thickness and therefore take longer. I pounded mine, just lightly in the center to make it a bit more even. I didn't flatten it however, just a light couple of pounds to make mine even. I cooked as you said, probably 6-8 minutes for me per side until golden brown before I added the cream, the chicken was close to being done at that point. You just got to adjust cooking time according to how thick your chicken is.
I didn't find more sauce was necessary. I enjoyed it as is. I thought the nice glaze it made was just enough.
I served mine over a yellow rice which I added some cilantro to, thin sliced the breast and laid it on top and then added chopped black olives as a garnish. Served it with sauteed green beans and shallots for a very easy dinner.
It was very enjoyable and everyone liked it. Salty was the only thing I thought was off. But again, that can be a personal taste.
I can't get over how good this is! Such simple ingredients shouldn't add up to such great flavor, but they do. I didn't have boneless breast on hand, so I used skinned chicken drumsticks and some wings - just adjusted the cooking time a bit. I added a little water to the pan after I browned them and let them steam 'til done, then added the cream and butter per directions. I think a key to the good flavor of the sauce is to let the chicken really brown - the spices get very dark and the flavor is intensified. I'm not surprised someone's DH would drink the sauce from the cup! Will definitely make again - thanks for posting!