Chicken a La Creme
I found this on another site. We gave it a try and it's really simple and delicious. I had it on the table in no time so it's great for a quick weeknight meal. Try it over biscuits. I'm posting this for ZWT5 for France.
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DIRECTIONS
- Melt half of the butter in a large skillet over medium-high heat.
- Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes.
- Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
- Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through.
- Serve with fresh crusty French bread for sopping up the sauce.
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