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.
