Serves 1
Directions
- 1Place the chicken breast between parchment paper and pound with a meat mallet until thin.
- 2Season both sides of the chicken with garlic salt, paprika and italian seasoning.
- 3Heat olive oil in a large sauté pan.
- 4Add chicken to the hot pan and cook until browned and internal temperature is 165°F.
- 5Remove the chicken from the pan.
- 6Dice onion.
- 7Melt butter in the same pan.
- 8Sauté onions and garlic in butter until fragrant.
- 9Stir in chicken broth, heavy cream, and cream of mushroom soup until bubbly.
- 10Lower heat and add chicken back to pan, spooning sauce over top until chicken is reheated.
- 11Serve over rice and top with fresh basil.
Ingredients
- boneless skinless chicken breasts; cut in half lengthwise
- garlic salt
- paprika
- italian seasoning
- olive oil
- 2 tablespoons butter
- 1 onion diced
- minced garlic
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 can cream of mushroom soup
- rice
- fresh basil
Equipment
wooden boardknifemeat hammerlarge sauté panspoonmeasuring cupspoon
Tips
- Pound chicken breasts to thin.
- Season both sides of the chicken breasts.
- Cook chicken until both sides are browned and the internal temperature reaches 165°F.
- Sauté onions and garlic in butter until fragrant.
- Spoon sauce over chicken until reheated.
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