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A lady from church brought this over when I had my second baby. I remember thinking there was no way something so simple could taste that rich. Now I make it at least twice a month when the week gets
1. Melt the butter in a large skillet over medium heat. Add the chicken breasts and cook for 5 to 6 minutes per side, until lightly golden on the outside.
2. Sprinkle the dry herb seasoning mix evenly over the chicken, then pour in the heavy cream. Reduce the heat to low and spoon a little of the cream over the tops of the chicken.
3. Cover and simmer for 12 to 15 minutes, or until the chicken is cooked through and the sauce has thickened into a silky, pale golden gravy.
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4. Serve hot, with plenty of sauce spooned over the chicken and your choice of potatoes, noodles, or rice.
Variations & Tips
Use chicken thighs: Boneless, skinless chicken thighs work beautifully here and often stay even more tender. Just give them a few extra minutes if they are thicker, and make sure they reach a safe cooked temperature.
Thin the chicken first: If your chicken breasts are especially large, slice them in half horizontally or pound them to an even thickness. They will cook more evenly and soak up more of that buttery cream sauce.
Add a little color: For a fresher look and flavor, scatter a bit of chopped parsley over the top before serving. It is not necessary, but it does make the plate look mighty nice if company is coming.
Watch the heat: Keep the cream at a gentle simmer rather than a hard boil so the sauce stays smooth. Slow and steady is the secret to that velvety finish.
Make it a fuller meal: If you want to stretch supper, tuck a few mushrooms or a handful of spinach into the skillet during the last few minutes of cooking. That way you keep the spirit of the recipe while making it go a little further.
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