This super easy chicken recipe is one of my weeknight go-tos! This dish goes great with many different sides and is quite the crowd pleaser.
What you will need
2 lbs Chicken Breasts
2 Tbsp Olive Oil
1 cup Chicken Broth
1/2 cup Heavy Cream
2 Tbsp Unsalted Butter
Salt, to taste
.5 oz Fresh Dill
4 oz Instant Mashed Potatoes(Nutritional facts 121 calories, 6.23 g fat, 4.52 g carbohydrates, 12.18 g protein, 45 mg cholesterol, 1250 mg sodium)
How to cook
Gather and portion ingredients.
Peel and chop the onion.
Finely chop the fresh dill. Replace with 1 Tbsp of dried dill weed if you don't have fresh!
Slice the chicken breasts in half horizontally by pressing firmly down on the top of each breast keeping your fingers out of the way of the knife. Slide the knife through the center of the breast to create 4 thin cutlets.
Add olive oil to a skillet and bring to medium-high heat. Add the chicken breasts and brown on the first side for about 5 minutes. Flip to the other side.
Flip the chicken over to the other side and add the onions to start them cooking while the second side of the chicken browns. Remove the chicken from the pan.
Add the chicken broth to the pan with the onion and simmer for a few minutes until it reduces about in half.
Add the heavy cream.
Melt in the butter and stir in a pinch of salt or two to taste.
Add the chicken back to the sauce and add the chopped fresh dill.
Prepare the instant mashed potatoes according to package instructions.
Place the chicken breast pieces over the mashed potatoes and pour the sauce over the top.