2boneless, skinless chicken breastscut in half lengthwise
1 ½teaspoonsgarlic powder
1teaspoonchili powder
1teaspoononion powder
½teaspoonpaprika
¾teaspoonsalt
½teaspoonblack pepper
¼cupbutterdivided
½cupyellow oniondiced
1tablespoonall-purpose flour
2clovesgarlicminced
1 ½cupsheavy cream
For Serving:
penne pastacook according to package instructions
fresh parsleyfor garnish
Instructions
Combine the garlic powder, chili powder, onion powder, paprika, salt, and pepper in a small bowl and whisk well. Dry the chicken breasts with paper towels, then season evenly with the seasoning mixture.
1 ½ teaspoons garlic powder, 1 teaspoon chili powder, 1 teaspoon onion powder, ½ teaspoon paprika, ¾ teaspoon salt, ½ teaspoon black pepper, 2 boneless, skinless chicken breasts
In a large skillet set over medium-high heat, melt 2 tablespoons of butter. Add the chicken and brown for about 4-5 minutes on each side. Remove to a plate and set aside.
¼ cup butter
Reduce heat to medium-low. Melt the remaining butter in the skillet, then add the onion and garlic. Saute for 3-5 minutes, until translucent. Sprinkle in the flour and whisk for 1 minute.
¼ cup butter, ½ cup yellow onion, 1 tablespoon all-purpose flour, 2 cloves garlic
Stir in the cream, scraping the brown bits from the bottom of the pan. Simmer for 2-3 minutes, stirring until the sauce has begun to thicken.
1 ½ cups heavy cream
Return the chicken to the skillet and finish cooking for about 5 minutes. Taste and season with salt and pepper, if desired.
Serve chicken and sauce over pasta, garnished with parsley if desired.
penne pasta, fresh parsley
Video
Notes
Storage: Store chicken lazone in an airtight container in the refrigerator for 3 days, or freeze for 3 months.