Butter Cream Chicken

Total time: 45 minutes

INGREDIENTS

6 chicken breasts (thankfully our butcher carries the hormone-free, etc. variety), cut into cubes

6 tbsp grass-fed butter (I use Kerrygold)

1/4 cup chicken stock (be sure to check nothing has been added to it that shouldn’t be)

1/4 cup heavy, full-fat whipping cream

3/4 tsp of dried thyme

Kosher Salt (or Sea Salt) to taste

Freshly ground black pepper to taste

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Method

Add one tbsp of butter to a skillet on medium heat and allow it to melt. Add the first half of the chicken to the skillet and cook until done (about 4-5 minutes or so on each side).

Chicken Cooking

Remove from the pan and put aside (tent it to keep it warm). Add another tablespoon of butter and cook the second batch of chicken using the same method. Set aside.

Don’t clean the pan!

Add in 4 tbsp of butter and the chicken stock. Cook it over medium-high heat until it comes to a boil. Scrape all the bits that were stuck to the bottom of the skillet from cooking the chicken and stir it into the mixture. Then add in your heavy whipping cream and allow to once again come to a boil

Buttercream sauce

Add in the dried thyme and continue to boil the sauce, reducing it until it becomes slightly thickened.

Add your cooked chicken into the sauce and boil for a few more minutes (this both reheats the chicken and helps you thicken up the sauce).

Butter Chicken

Buttercream Sauce with Chicken Added

Spoon out the chicken with the sauce onto plates and serve immediately.

I paired mine up with some primal garlic cauliflower and it was a great combo. This one was a definite keeper.

Read More Here http://pinmoz.com/butter-cream-chicken-recipe-authentic-butter-chicken

bon appetit