Amish Chicken with Creamy Herb Sauce

Ingredients

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 32g
• Fiber: 1g
• Salt: 0.9g

Preparation

1. 1.
   In a shallow dish, combine the flour, paprika, thyme, oregano, garlic powder, onion powder, salt, and black pepper.
2. 2.
   Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat.
4. 4.
   Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the chicken broth and bring to a simmer. Scrape the bottom of the skillet to release any browned bits.
6. 6.
   Stir in the heavy cream and simmer for 2-3 minutes, until the sauce thickens slightly.
7. 7.
   Return the chicken breasts to the skillet and simmer for an additional 2-3 minutes, until the chicken is heated through and coated in the sauce.
8. 8.
   Sprinkle the chopped parsley and chives over the chicken before serving.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness before dredging in the flour mixture to ensure even cooking.

Tips & Tricks

• For a healthier version, you can use Greek yogurt instead of heavy cream in the sauce.
• Add a squeeze of lemon juice to the sauce for a tangy twist.
• Customize the herb crust by adding your favorite dried herbs and spices.
• Serve the Amish Chicken with a side of buttered noodles for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Amish Chicken hot, garnished with additional fresh herbs, alongside mashed potatoes and steamed vegetables.

Presentation advice

Arrange the chicken breasts on a platter, drizzle the creamy herb sauce over them, and sprinkle with fresh parsley and chives for an elegant presentation.