Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Pat the chicken breasts dry and season both sides with salt, pepper, and paprika.
- In a large skillet over medium heat, melt butter. Add onions and garlic; sauté until translucent (about 3 minutes).
- Increase heat to medium-high; add chicken breasts. Cook for 5-7 minutes per side until golden brown but not fully cooked.
- Remove chicken; sprinkle flour into skillet juices and whisk until smooth. Gradually add chicken broth while scraping browned bits from the bottom.
- Stir in heavy cream and simmer for 2-3 minutes until thickened. Return chicken to skillet to soak up the sauce.
- Cover and simmer on low heat for an additional 10 minutes or until chicken reaches an internal temperature of 165°F (75°C). Serve over rice or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 250g)
- Calories: 480
- Sugar: 2g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 130mg