Creamed German Chicken

Method2 steps · about 40 min

1. 1

   Step 1: Melt butter (2 tablespoons) in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.

   Uses 2 tablespoons butter · 2 skinless, boneless chicken breast halves

2. 2

   Step 2: Cook and stir the onion (1) in the same skillet until translucent, about 5 minutes. Stir in the fennel seed (1 teaspoon), celery seed (1 teaspoon) and black pepper (1 tablespoon). Add the cream (1 pint), bring to a boil and reduce to low; simmer, stirring often, until slightly thickened, about 5 minutes. Return the browned chicken breasts, spoon sauce over them and cook for about 10 minutes more, until a food thermometer in their centers reads 165°F (74°C).

   Uses 1 onion, sliced · 1 teaspoon fennel seed · 1 teaspoon celery seed · 1 tablespoon freshly ground black pepper, or to taste · 1 pint heavy whipping cream · Lightly browned chicken breasts