It has been awhile since I posted a recipe, so here is a throwback!
So the other day someone sent me this recipe for sauteed chicken breasts called “simple chicken”. Checking out the ingredients list, I was thinking “there is no way this is simple chicken”. Paprika, salt. pepper, garlic powder, cayenne. If it has more than 4 ingredients, it isn’t really simple in my book and I love to cook.
Also, I am not even sure I have paprika at home anyway, and if I put cayenne in it the kids probably won’t eat it. So, I decided to throw caution to the wind and just “wing it”.
I cut up the chicken into manageable pieces ( more like chicken tenders size). Then I sprinkled greek seasoning all over it on both sides and set them in my saute pan with about 1 tsp of coconut oil. I sauteed them under they were done, and then (ready for this?) poured 2 cups of heavy whipping cream (basically a pint of it) in the pan WITH the chicken and ALL the juices. Put a lid on it, turn the head down and cook it for oh… another 8-10 minutes until the sauce thickened some.Then, you add a handful or so of Parmesan cheese to it, and let it cook down some more. It is okay if the cheese browns a bit, this makes it even more yummy!!
I chose to serve it over spaghetti noodles, with the chicken pieces & some of the sauce the first time I cooked it. Now I make it normally with paprika and not greek seasoning – but either one would be good! I also serve it with cous-cous and steamed peas.