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Sometimes it’s the simplest of recipes that are the best. Simple ingredients, simple execution…simply delightful to eat and enjoy. This Butter Cream Chicken fits the description here, my friends. The chicken is lightly breaded in Ritz Crackers, pan fried (not deep fried) and topped with a heavenly butter and cream sauce. I’m going to wager that you just might have all of the ingredients on hand to make it.
1. Cut your chicken up into chunks with some kitchen scissors. I usually cut each breast into thirds or sometimes fourths depending on the size of the breast.
2. Place your chicken into a gallon sized ziploc bag and seal the bag. Pound the chicken flat with a meat mallet.
3. Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step.
4. Press each chicken piece into the crumbs, being sure to coat both sides generously.
Place each coated chicken piece on a plate. “Don’t they look lovely, June. Love the feathers.”…name that movie, anyone?
5. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan.
6. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. Don’t crowd it now. You’ll need to cook the chicken in two batches.
7. Let the chicken cook until it’s nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it’s no longer pink inside.
8. Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken.
9. Once you have cooked all of the chicken you’ll have some beautiful crispy treasures left in the pan.
Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose.
10. Add 1 cup half and half
and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil.
11. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth.
12. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil…
as it heats it will thicken into a nice smooth sauce of wonder and bliss…here comes your kiss. 🙂
13. Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking.
1. Cut your chicken up into chunks with some kitchen scissors. I usually cut each breast into thirds or sometimes fourths depending on the size of the breast.
2. Place your chicken into a gallon sized ziploc bag and seal the bag. Pound the chicken flat with a meat mallet.
3. Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step.
4. Press each chicken piece into the crumbs, being sure to coat both sides generously. Place each coated chicken piece on a plate.
5. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan.
6. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. Don't crowd it now. You'll need to cook the chicken in two batches.
7. Let the chicken cook until it's nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it's no longer pink inside.
8. Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken.
9. Once you have cooked all of the chicken you'll have some beautiful crispy treasures left in the pan. Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose.
10. Add 1 cup half and half and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil.
11. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth.
12. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil as it heats it will thicken into a nice smooth sauce of wonder and bliss.
13. Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking. 14. Serve it over the crispy chicken and enjoy!
Jamie!!! This looks amazing! We are your latest followers and will be adding you to our blog roll! We know our readers will love your site! Cheers, Ashleigh & Tiffani, The Drinking Girls
Jamie!!! This looks amazing! We are your latest followers and will be adding you to our blog roll! We know our readers will love your site! Cheers, Ashleigh & Tiffani, The Drinking Girls
Aladdin. 🙂 and it looks like another fabulous recipe. I think we'll be having this for dinner tonight.
Yum! Fried chicken and gravy is hard to beat.
Oh Dear – this is making me weak in the knees. Love anything with Ritz – must try soon.
🙂
Patricia
Aladdin! 🙂 I love this dish. I have one similar to it- very good!
This looks wonderful! Another must try from your site!
Delicious! Looks like I'm going to have to invite the in-laws over for Sunday dinner next week to try another new recipe!
Now I have Aladdin stuck in my head! Lol this looks divine, thank you for sharing. Will try soon!
Oh man,,,,I want this super bad. What a nice homey type meal. My favorite
I'm not a big chicken fan and I'd so eat this! Looks yummy!!! I want it now. lol