I found this recipe on food.com, posted by ‘Luby Luby Luby,’ with the description that it is comes from the restaurant “Brennan’s” in New Orleans. I reduced the butter and cream it called for, and I thought it was fabulous. But if you care to make it the way it was originally, it called for ¼ c. butter and ½ c. heavy cream.
The chicken turned out exactly as I had hoped. It was flavorful and moist, and there was just enough sauce to enjoy it on the mashed potatoes as well. Yummy! I served the chicken with Wonderful Mashed Potatoes, corn on the cob, and a Spinach, Apple, and Pecan Salad.
Submitted by Erin ~ The Sisters Cafe
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
2 T. butter, divided
5-6 T. heavy cream
Combine the seasonings and coat chicken breasts.
In a large sauté pan melt the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens.
Place chicken breasts on four plates (I would recommend serving them on a bed of mashed potatoes) and top with the sauce.