Chicken with Butter Cream Sauce
I made this dish for the first time recently and was pleasantly surprised with how quick and easy it was. I really think what took me the most time was crushing the Ritz crackers! I don’t have a food processor so it was was just me, a zip lock bag and a rolling pin! Even so, this dish and it’s side, took less than 30 minutes from start to finish and I hope you like it!
What you’ll need:
- 1lb of chicken tenders **
- 1 sleeve of Ritz crackers (or breadcrumbs if those are on hand, but Ritz work better!)
- Olive Oil
- 4 tbsp butter
- 1 cup chicken broth
- 1 cup of half and half, plus 2 tbsp set aside
- 1 tsp thyme
- 1 tsp basil
- 1 tsp sage
- 2 tbsp cornstarch
- salt and pepper
- Grind crackers into crumbs either by hand or using a food processor.
- Cover each piece of chicken with crumbs (cover well!) and set aside.
- Add about 3 tbsp of olive oil to a large pan and cook half of the cracker crumb coated chicken for about 4-5 minutes per side or until cooked all the way through and golden brown on medium high heat. Set cooked pieces aside and cook second half of chicken strips.
- Once chicken is cooked, add butter to still hot pan. Allow butter to melt and add chicken broth to mixture.
- Whisk in cup of half and half, as well as spices and bring to a boil.
- While mixture is heating, mix the 2 tbsp of half and half with cornstarch until smooth.
- Once boiling, add cornstarch mixture and allow sauce to boil until it thickens. Remove from heat.
- Cover desired amount of chicken in butter sauce and enjoy!
I served this dish with some oven roasted asparagus and it was fantastic! While my chicken was cooking I tossed some asparagus with olive oil, salt, pepper and Parmesan cheese and put it in the oven at 425 degrees for 10-15 minutes. Dinner and sides in under 30 minutes!
Nicole @ Glass on the Outside
** You can use boneless, skinless chicken breast as well, but I found using chicken breast tenders to be easier and faster!**