PREP CHEF RECIPES

Steps:

• Season both sides of the chicken breasts with the salt and pepper.
• Heat 1 tablespoon of the butter in a large, deep skillet over medium heat.
• Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken.
• Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle.
• Remove the chicken to a plate and tent with aluminum foil to keep it warm.
• Add the remaining butter to the skillet. Once melted, add the sliced garlic.
• Cook for 30-60 seconds, until just fragrant.
• Add the chicken bone broth and simmer until reduced by half, about 2-3 minutes.
• Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.
• Add the chicken back to the pan and coat with the sauce.
• Garnish with fresh, minced parsley, if desired.

Steps:

• Season both sides of the chicken breasts with the salt and pepper.
• Heat 1 tablespoon of the butter in a large, deep skillet over medium heat.
• Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken.
• Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle.
• Remove the chicken to a plate and tent with aluminum foil to keep it warm.
• Add the remaining butter to the skillet. Once melted, add the sliced garlic.
• Cook for 30-60 seconds, until just fragrant.
• Add the chicken bone broth and simmer until reduced by half, about 2-3 minutes.
• Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.
• Add the chicken back to the pan and coat with the sauce.
• Garnish with fresh, minced parsley, if desired.