Real Texas Garlic Butter Chicken

I love Garlic and Butter!

When you slow pan fry the chicken, it just melts in your mouth.

With a little cream and mushrooms this recipe is a killer! lol

Tip: Pound the chicken until it’s pretty thin, then dredge in the flour with spices.

Ingredients

4 Chicken breasts, boneless and skinless

1/2 cup Flour

1/2 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Oregano, Dried

4 tablespoons Butter + 4 tablespoons Butter, melted

1 cup Chicken Broth

1/2 cup Heavy Cream

2 tablespoons fresh Lemon Juice

1 tablespoon Garlic, minced

1 Green Onion or Scallion, sliced for garnish

Directions

Place chicken breasts on parchment paper on countertop.  Cover with clear plastic wrap. Pound chicken breasts, you can use anything handy including a full bottle of Lone Star Beer!

Watch this video on How to Use Lone Star Beer Bottle:

Combine flour, salt, pepper and oregano in a mixing bowl.  Dredge chicken pieces in the flour mixture, shaking off any excess.

Heat butter in a skillet over medium low heat.  Add the garlic and stir until sizzles.  Cook chicken breasts on medium low heat for about 3-4 minutes on one side until lightly browned.  Turn breasts over to cook other side.  Add the remaining butter and saute the mushrooms with the chicken.  Stir in the lemon juice, then the cream around the chicken pieces.

Cover and simmer for about 15 minutes.

Transfer to serving plate and top with green onion or scallion to garnish.