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.
- Ready In:
- 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.
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We always follow the instructions exactly for new recipes before making changes. It was a little salty for our tastes and it was brown - we were expecting red but the sauce is mostly butter and heavy cream, not enough chili powder to make it red like the picture seems to show. Overall we loved it and will make it again!Replies 1
Excellent bones to the recipe. It absolutely won't be as red as in the picture at the heading of the recipe. I mix it up a bit: A little less salt Saute thin sliced onion when cooking the chicken. I add a little bit of smoked paprika and or paprika (go easy but experiment to see what works). Also, depending on how potent or pungent your chili is, you might add more. Any boneless chicken works. We like thighs but we also use breasts cut in half. You might reduce cooking time if not using full breasts. I've added mushroom I've sauteed in a different pan near end of cooking and the family loved it but I didn't as I try to like mushrooms but actually detest them. Try the recipe. You can make it your own signature dish if you start with the ingredients and process as originally described.2Reply