1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 skinless boneless chicken breast halves
2 ounces butter
4 fluid ounces heavy cream
egg noodles, cooked, as needed
fresh parsley, chopped, as needed
Servings: 4
1. Combine the seasonings in a bowl and coat the chicken breasts with the mixture.
2. Melt 1 ounce (30 grams) of the butter in a sauté pan, then cook the chicken breasts over medium heat, turning once, until done, approximately 7 to 8 minutes. Remove the chicken from the pan and hold in a warm oven.
3. Pour the cream into the pan and lower the heat. Simmer for several minutes, stirring, until the sauce thickens. Whisk in the remaining butter.
4. For service, arrange the chicken breasts over the egg noodles. Top with the cream sauce and garnish with the chopped parsley.
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 skinless boneless chicken breast halves
2 ounces butter
4 fluid ounces heavy cream
egg noodles, cooked, as needed
fresh parsley, chopped, as needed
Servings: 4
1. Combine the seasonings in a bowl and coat the chicken breasts with the mixture.
2. Melt 1 ounce (30 grams) of the butter in a sauté pan, then cook the chicken breasts over medium heat, turning once, until done, approximately 7 to 8 minutes. Remove the chicken from the pan and hold in a warm oven.
3. Pour the cream into the pan and lower the heat. Simmer for several minutes, stirring, until the sauce thickens. Whisk in the remaining butter.
4. For service, arrange the chicken breasts over the egg noodles. Top with the cream sauce and garnish with the chopped parsley.
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