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  • 3 boneless, skinless chicken breasts
  • 2 teaspoons smoked paprika (or Chili powder)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 cup heavy cream or half and half
  • 3 tablespoons of butter



  1. Place chicken breast down flat on a cutting board
  2. Cut chicken breasts in half horizontally so you have 2 pieces each
  3. Combine smoked paprika, garlic & onion powder, cayenne pepper, dried oregano, basil, salt and pepper together and place in a sealable plastic bag along with olive oil.
  4. Place chicken breasts in bag and seal, tossing the chicken inside to coat them evenly
  5. In a medium hot pan, add butter and place coated chicken breasts in pan. Fry 4-5 minutes then turn over and continue to fry for another 4-5 minutes or until cooked.
  6. Remove chicken and add cream and butter to the pan and whisk scraping up any brown bits from bottom of skillet
  7. Continue heating sauce until it thickens about 10 minutes.
  8. Serve chicken over either a bed of rice, pasta noodles or spaghetti squash and ladle sauce over top.