P
Pangie
Guest
This recipe is from a restaurant called "Brennan's" in New Orleans. If you like more "heat" you can add cayenne pepper, I always do!!
1 tsp. salt
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
2 tsp. garlic powder
4 Whole boneless chicken breasts
1/4 cup butter, divided
1/2 tin of Evaporated Milk, use more if you want more sauce on your chicken.
1. Combine the seasonings and coat the chicken.
2. In large saute pan melt half the butter and cook chicken over medium heat about 7-8 mins, turning once.
3. Pour the evaporated milk into the skillet and lower the heat. (You could also use heavy cream instead.)
4. Simmer for several minutes, stirring until the sauce thickens then add the rest of the butter.
5. When butter is melted place chicken breasts on plates and top with the sauce.
I make this a lot, very tasty!!
1 tsp. salt
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
2 tsp. garlic powder
4 Whole boneless chicken breasts
1/4 cup butter, divided
1/2 tin of Evaporated Milk, use more if you want more sauce on your chicken.
1. Combine the seasonings and coat the chicken.
2. In large saute pan melt half the butter and cook chicken over medium heat about 7-8 mins, turning once.
3. Pour the evaporated milk into the skillet and lower the heat. (You could also use heavy cream instead.)
4. Simmer for several minutes, stirring until the sauce thickens then add the rest of the butter.
5. When butter is melted place chicken breasts on plates and top with the sauce.
I make this a lot, very tasty!!
