2boneless skinless chicken breastscut in half lengthwise
1 ½teaspoonsgarlic powder
1 ½cupsheavy cream
Fresh parsleyfor garnish
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.
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.
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.
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.
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.