Smothered Chicken

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Flour Medium Brush Stroke Heavy cream Medium Brush Stroke Paprika Medium Brush Stroke Worcestershire sauce Medium Brush Stroke Onion powder Onion Medium Brush Stroke Olive oil Medium Brush Stroke Chicken breast Medium Brush Stroke Chicken broth Cayenne pepper Butter Garlic powder Salt & Pepper Full Ingredients

How to make

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Season each chicken cutlet with salt & pepper on both sides.

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Make the flour mixture by mixing the flour, paprika, garlic powder, onion powder, and cayenne pepper in a bowl.

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Coat the chicken pieces with the seasoned flour and add them to the hot skillet.

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Set a skillet over medium heat and add the oil. Cook for 5 minutes on either side until they're golden brown but still slightly pink in the middle, and transfer to a plate.

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Turn the heat down to medium-low and melt 2 tablespoons of butter to the skillet. Then add the sliced onions and cook for about 15 minutes until they're soft and have a brown caramelized color.

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Sprinkle the 2 tablespoons of reserved seasoned flour into the skillet and continue to cook for about a minute, stirring constantly.

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Pour in the chicken broth and Worcestershire sauce and stir until the flour has dissolved, scraping the browned bits off the bottom of the pan.

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Stir in the cream, add the chicken back into the skillet, and let the chicken cook completely for another 5 to 7 minutes over medium-high heat. Add salt and pepper to taste.

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Serve immediately with mashed potatoes, greens, or other favorite sides.

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Cooking Tips

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www.comfortablefood.com

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Smothered Chicken

www.comfortablefood.com