Simply Fried Chicken
December 21, 2021
Seafood Gumbo
December 29, 2021
Low in Carbs, High in Flavor!!
The Ingredients & Instructions:
Ingredients
- 6 CHICKEN BREAST CUTLETS
- 1 tsp. ONION POWDER
- 1 tsp. GARLIC POWDER
- 1 tsp. ROSEMARY
- 1 tsp. THYME
- 1/2 tsp. KOSHER SALT
- 1/2 tsp. PEPPER
- 2 tsp. OLIVE OIL
- 2 tbsp. BUTTER
- 8 oz sliced MUSHROOMS
- 3 BELL PEPPERS
- 5 chopped GARLIC CLOVES
- ¼ tsp. THYME
- ¼ tsp. ROSEMARY
- ¼ cup chopped PARSLEY
- 1 ½ cup HEAVY CREAM
- ½ cup grated PARMESAN
Instructions
- In a small bowl mix the ONION POWDER, GARLIC POWDER, THYME, ROSEMARY, SALT and PEPPER season both sides of the CHICKEN CUTLETS.
- In a skillet over med-high heat add the OLIVE OIL and then place the CHICKEN CUTLETS and cook for about 7-8 minutes on each side, do not over crowd the pan. Remove to a plate.
- In the same pan, melt the BUTTER and add in MUSHROOMS, BELL PEPPERS and GARLIC. Sauté for five minutes and then add in the PARSLEY, THYME, and ROSEMARY and cook for a minute.
- Stir in the HEAVY CREAM and mix well for a couple of minutes.
- Add in PARMESAN CHEESE and mix well. Return the CHICKEN CUTLETS and continue cooking until the CHICKEN reaches an internal temp of 165°.
- Garnish with FRESH PARSLEY.
ENJOY!
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