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chicken olive oil unsalted butter garlic onion red pepper Italian dressing mix white wine chicken broth heavy cream cream cheese lemons salt Ground coarse pepper
Viewed: 41 - Published at: 3 years agoIngredients
- 1 lb of chicken, your favorite cut
- 2 tbsp olive oil, extra virgin
- 6 tbsp unsalted butter, divided into 3..2 tbsp each
- 4 cloves of garlic, minced
- 1 onion, dinced
- 1/2 tbsp red pepper flakes
- 1 envelope of wishbone dry Italian dressing mix
- 1 cup Dry white wine, or whatever white you have on hand
- 1 cup low sodium chicken broth
- 1 splash of heavy cream
- 4 oz Philadelphia cream cheese, chive flavored
- 1 Juice of 2 lemons
- 1 Sea salt
- 1 Ground coarse pepper
Method
- Preheat oven to 300F.
- Preheat frying pan.
- When pan is smoking turn down to med high and add olive oil and 2 tbsp of butter.
- Salt and pepper chicken generously and add to pan.
- If skin attached, add to pan skin side down.
- Brown both sides.
- About 2-4 minutes on each side.
- Be careful not to burn.
- You are going to use the drippings for the sauce.
- Remove chicken when browned.
- Turn down heat to med and Add onion .
- Salt and pepper.
- Saute until translucent.
- Add garlic and saute for about a minute.
- Be careful not to burn it.
- Turn heat back to medium high.
- Add pepper flakes, cream, wine and broth.
- Bring to a boil and simmer for a minute or 2 cooking off the alcohol of the wine.
- Add 2 tbsp more of butter, italian mix, whisk in cream cheese and lemon juice.
- Add more pepper to taste.
- Bring to a boil until creamy.
- Replace chicken in pan.
- Cover pan with foil and place in oven for about 20 minutes or until chicken is cooked through.
- Remove pan from oven.
- Let rest covered in pan for 10 minutes and serve with gravy.
- Enjoy over mashed potatoes, noodles or rice.
