Monday, February 18, 2013

Butter Cream Chicken

Butter Cream Chicken

Yepp. That's right. Happy Monday everyone,
I have another chicken recipe for you!

Butter Cream Chicken

I feel that it's been established, I'm a big fan of butter. It's delicious. When I was a kid, I would literally take a finger-full of butter (ok...margarine...but...close enough) and eat it. I would drown my mashed potatoes in it. I would cover my pancakes in it. Even though my self control and...let's say palate...have matured, I still love anything that tastes buttery. Enter this chicken. It's coated in nothing but delicious, buttery, Ritz crackers. Then, you pan fry it. Then, you make the most amazing buttery cream sauce. Which I had a ton of leftover, btw, but this sauce tastes delicious on lots of different kinds of chicken and other stuff (I put it on my butter baked chicken as well). Put together, the chicken and sauce create a moist (sorry I know everyone hates that word), buttery, extremely flavorful entree. So yummy.

 Butter Cream Chicken

Adapted from Jamie Cooks It Up!

Butter Cream Chicken
Makes 6 servings.
  • 4 boneless, skinless chicken breasts
  • 1-2 cups ground Ritz crackers
  • Olive oil
  • 1 cup chicken broth
  • 4 tbsp. butter
  • 1/2 cup + 2 tbsp. fat free evaporated milk or half & half
  • 1/2 tsp. dried thyme or other preferred seasoning
  • 2 tbsp. cornstarch
  • Salt and pepper
Butter Cream Chicken
  • Cut chicken into chunks (about 3-4 pieces from each breast). Pound flat with a mallet.
  • Grind Ritz crackers in a food processor/blender, then place in a shallow bowl/pan.
  • Coat chicken generously in crumbs.
  • In a large skillet, over medium heat, get the pan hot and then pour about 5 tbsp. oil in. Let the oil heat up for about 30 seconds or so and then place about half the chicken pieces in the pan (don't crowd them)-you will do 2 batches (and pour a little more oil into pan for the 2nd batch). Cook until golden brown on the bottom, this will take 3-4 minutes. Turn the chicken over and cook on the other side completely, until the chicken is no longer pink inside. Put cooked chicken on a plate.
  • Add butter and broth to the same skillet you cooked the chicken in, over medium heat. Let the butter melt then scrape bits that are stuck to the bottom with a whisk.
  • Add 1/2 cup milk/cream + any desired seasonings. Whisk and allow sauce to come to a boil.
  • In a small bowl combine 2 tbsp. milk/cream with the cornstarch. Pour into the pan, whisk, and return to a boil. Allow to thicken. 
  • Remove sauce from heat and season with salt & pepper. 
  • Pour sauce over cooked chicken and serve!
Butter Cream Chicken
You can just like, taste the buttery-ness from looking at this picture right?
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