Creamy Pan Fried Chicken
Creamy Pan Fried Chicken is the ultimate comfort food! This was what I made my wife for Mother’s Day dinner and the whole family loved it. The crispy chicken drenched in the creamy garlic sauce was perfect. We served the pan fried chicken over mashed potatoes with corn and a salad.
How to Make
To make the creamy pan fried chicken, start with one pound of chicken breasts. You want to butterfly cut the chicken, so it is thinner. The chicken will be seasoned on each side with a little bit of salt, pepper, and garlic powder. I don’t use exact measurements for this part!
Next, combine one cup of flour in a container with more salt, pepper, and garlic powder. Dredge the chicken in the seasoned flour.
Heat a skillet over medium high heat with olive oil and butter. Once the butter is melted, add the chicken to the skillet. Cook the chicken on each side until golden brown and it reaches an internal temperature of at least 165 degrees.
Once chicken is cooked remove from the pan and set aside.
I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!
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