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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Chicken done in a rich cream sauce with cooked onions. Serve over mashed potatoes with green beans and sauerkraut. Ingredients:
2 tablespoons butter |
2 skinless, boneless chicken breast halves |
1 onion, sliced |
1 teaspoon fennel seed |
1 teaspoon celery seed |
1 tablespoon freshly ground black pepper, or to taste |
1 pint heavy whipping cream |
Directions:
1. Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
2. Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.
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