April 6, 2012

Butter Cream Chicken

I'm always looking for more ways to incorporate chicken into our menu plan.  I like chicken, but I don't love it by itself.  It needs to be covered in a sauce or coated in something delicious in order for me to find it appealing.  

Now I can add this recipe to my arsenal.  This recipe has both a crispy coating and a creamy sauce.  Since it's not the most diet friendly food in the world we changed things up a bit by using pork rinds for the breading as my co-worker suggested; it was really good.  I didn't want to cut any corners on the sauce because I wanted to experience it in all it's glory.  

See how deliciously crispy they are?  All from pork rinds? Who knew?

Well you didn't think you could make Butter Cream Chicken without butter and cream I hope. :)

The sauce gets nice and thick!

Butter Cream Chicken
Recipe adapted slightly found at "Jamie Cooks it Up" here

4 chicken breasts
1 1/2 cups pork rinds, crushed
Olive Oil
1 C chicken broth
4 Tbsp butter
1 C  + 2 Tbsp half and half, divided
1/2 tsp thyme, dried
2 Tbsp cornstarch
salt and pepper

Cut the chicken into pieces and then place into a zip lock bag.  Pound out the pieces so they are thin, I used a heavy fry pan for this but you can use a meat mallet and look less psychotic.

Place two good handfuls of pork rinds in a zip lock bag and press hard on them until they are nice and fine.  They're going to look like, well, bread crumbs.

Roll the chicken around in the pork rinds until they are well coated.

In a large fry pan add some olive oil (about 5 Tbsp) and begin cooking the chicken until they are golden brown on all sides.  About 5 minutes per side.

Remove the chicken to another plate and keep it warm.  In the same fry pan that you cooked the chicken, add the butter and the chicken broth and scrape the bottom of the pan to loosen up any chicken pieces.  Now add 1 cup of the half and half and the thyme.  Whisk well and allow it to come to a boil.

In a separate bowl but the cornstarch and 2 Tbsp of half and half. Stir well.  Add to the broth/cream mixture and whisk well.  Let it come back up to a boil, whisking occasionally.  Season to taste with salt and pepper.

Serve with the chicken and enjoy!

No comments: