Country French Skillet Chicken


  • 4 boneless skinless, chicken breasts
  • 1 tablespoon Lawry's seasoning salt
  • 1 teaspoon garlic powder
  • 1/4 cup unsalted butter
  • 1 cup water
  • 1 package Vegetable Recipe Mix
  • 1 teaspoon dried dillweed
  • 1/2 cup sour cream


  • Season either side of the chicken breasts with the seasoning salt and garlic powder. Use clean hands to smear and coat equally.
  • in an exceedingly forged iron cooking pan over medium-high heat, soften the butter. Add the chicken and sear either side till golden, regarding three minutes on either side.
  • whereas the chicken is searing, combine along the water, vegetable formula combine, and dillweed. Once the chicken has finished searing on either side, pour within the seasoning mixture. bring around a boil. cut back the warmth to simmer and canopy. Let cook for seven to nine minutes, till the middle of the thickest a part of the breast registers 160°F.
  • Off the warmth and transfer the chicken breasts to a clean plate. cowl the chicken loosely with foil and let rest.
  • To the sauce still within the cooking pan, stir within the soured cream. Pour the sauce over every breast before serving. Or, place chicken breasts back in cooking pan and serve your family directly from the cooking pan.  

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