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|1 1/2 teaspoons chili powder|
|1 1/2 teaspoons onion powder|
|2 teaspoons garlic powder|
|1 teaspoon kosher salt|
|4 whole boneless skinless chicken breasts|
|1/4 cup butter, divided|
|1/2 cup heavy cream|
- Combine the spices and coat the chicken breasts.
- In large sauté pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
- Pour the cream into the skillet and lower the heat. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter. Internal temperature of chicken breast should be at least 165 degrees F in the thickest portion.
- When butter is melted place chicken breasts on four plates and top with the sauce.
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