No small talk today. We’re cutting to the chase. I’ve been dying to share this recipe with you. I’ve been a fan of Jamie’s blog and her recipes for a while now, a good while. I have yet to make one of her recipe that we didn’t love and add to our standard meal rotation.
This chicken is a different level. It transported me. I felt like I was back at my grandma’s dining room table having Sunday supper. Grandma was from Tennessee. To my great dismay I never paid enough attention in her kitchen growing up – I remember a few recipes vaguely – and I didn’t fight for her recipe books when she passed. But this chicken brought it all back. It reminds me of exactly the way her gravy tasted on those hot buttery mashed potatoes and her skillet fried chicken. So to you Jamie I say thank you. For being the wonderful woman you are and for giving me back something I never thought I’d taste again.
Make this chicken. ASAP.
- 2 chicken breasts
- 1 sleeve Ritz crackers, crushed fine
- Vegetable oil
- 1 cup chicken broth
- 4 tablespoons butter
- 1 cup + 2 tablespoons half and half, divided
- 1/2 teaspoon dried thyme
- 2 tablespoons cornstarch
- Salt and pepper, to taste
- Cut each chicken breast in half – you should begin to butterfly the chicken and then finish cutting through the breast.
- Place the cracker crumbs on a plate and press each chicken breast into the cracker crumbs until evenly coated on both sides.
- Heat 1/4 cup oil in a large skillet over medium high heat. Place coated chicken breasts in hot oil. Cook the chicken for 3 to 4 minutes per side until golden brown and cooked through.
- Remove the chicken to a paper towel lined plate. Add butter and chicken broth to the pan. Cook until the butter is melted. Whisk the sauce base being sure to scrape the yummy brown bits off the bottom of the pan. Whisk in 1 cup half and half and thyme until combined. Bring sauce to a boil.
- In a small bowl, combine 2 tablespoons half and half and cornstarch. Mix until smooth. Add the cornstarch mixture to the sauce, and whisk to combine. Return to a boil until thickened. Remove sauce from heat.
- Plate chicken and top with butter cream sauce. We like our chicken with mashed potatoes.