“Creamy Ranch Chicken

4 boneless, skinless chicken breasts 5-8 oz. each
Salt and pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1 tablespoon flour
Fresh parsley, to garnish optional
1 cup low sodium chicken broth
cup milk
cup sour cream
teaspoon onion powder
teaspoon garlic powder
teaspoon Italian seasoning
1 1 oz. packet Ranch seasoning mix
1. Pound the chicken breasts to an even 1 thickness using a meat mallet and season both sides of the chicken with salt and pepper.
2. In a skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 4-5 minutes per side. Remove to a plate and set aside.
3. Reduce heat to low and add the remaining butter. Stir in flour and cook for about one minute.
4. Pour in chicken broth and scrape up the browned bits stuck to the pan.
5. Add milk, sour cream, onion powder, garlic powder, Italian seasoning and ranch seasoning mix. Stir to combine until the sour cream and ranch seasoning has fully dissolved into the sauce.
6. Add chicken and plate juices back to the pan and spoon the sauce over the chicken. Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
7. Dish and serve hot topped with fresh parsley optional.
8. Enjoy!”

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