A week ago, I asked you guys to tell me what recipe you’d like to see on Southern Bite as part of the 3,000 Facebook Fans Contest. Several of the comments asked about recipes for boneless skinless chicken breasts. Well, you know how sometimes you’re looking for something and you find that it’s been right under your nose the whole time? Well, this is exactly that kind of thing. I’ve been making this recipe for years for my family and had just never thought much about sharing it with y’all.
Boneless, skinless chicken breasts are a mystery to lots of folks because they are so easy to overcook. Who wants rubbery, dry chicken anyway? I call that stuff rubber banquet chicken. If you’ve ever been to a luncheon at a hotel and had a chicken breast, you know exactly what I mean. But, if you know what you’re doing and have a great recipe, boneless, skinless chicken breasts can be a great easy and inexpensive dinner. At our house, we are quick to buy them in the bags when they go buy one get one free at the grocery store. It’s easy too because after work I can drop a couple of these in a zip top bag and defrost them in some lukewarm water really quickly if I haven’t made a plan for dinner. These particular kind of chicken breasts are thin too, which makes them super fast to cook!
A quick note about this recipe: This recipe was developed using this exact type of frozen, boneless, skinless chicken breasts. I can only guarantee the results using this type. Cooking time will vary based on the thickness of the chicken breasts you use. I suggest using a meat thermometer to ensure doneness. It’s an easy way to get chicken cooked throughout without overcooking it.
- 4 frozen boneless, skinless chicken breasts, thawed
- 1/2 cup flour
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon granulated garlic
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 1/2 cup chicken broth
- 4 oz cream cheese (1/2 block)
- 2 tablespoons creole mustard
- In a large skillet, heat oil and and melt butter together over medium-low heat.
- Combine flour, salt, pepper, and garlic and mix well.
- Lightly coat both sides of each chicken breast in seasoned flour.
- Saute in butter/oil until golden brown, turning once.
- Remove chicken from pan (leaving pan on heat), place in an oven safe dish and put in 325 degree F oven to keep warm.
- Meanwhile, add chicken broth to pan. Stir, scraping the bottom of the pan, to remove the cooked on bits on the bottom (there’s lots of flavor down there). This is what is meant by the term, deglazing a pan.
- Bring the broth to a simmer and add cream cheese cut into chunks.
- Once cream cheese has melted, add mustard and continue to simmer until sauce starts to thicken, stirring frequently.
- Remove chicken from oven, check for doneness – should be white throughout with clear juices. If done, top with sauce and serve immediately.