> 1 tbsp olive oil
> 2 tsp chili powder
> 1 tsp garlic powder
> 1 tsp onion powder
> 1/4 tsp cayenne pepper
> 1 1/2 lbs thin-sliced chicken breast cutlets
> 4 tbsp (1/2 stick) unsalted butter, divided
> 1 cup half & half
> Chopped fresh parsley, to garnish
To a large resealable bag, add the oil, chili powder, garlic powder, onion powder, and cayenne pepper. Season with salt and pepper. To bag, add the chicken. Shake until chicken is fully coated. Refrigerate at least 15 min., or up to overnight.
In a 12-inch skillet, melt 2 tbsp butter on medium-high. Add the chicken and cook 2–3 min. per side., until internal temperature reaches 165°F. Set chicken aside on a plate.
Reduce heat to medium. Add remaining 2 tbsp butter to skillet. Gradually whisk in the half & half. Cook 4–5 min., until slightly thickened. Season with salt and pepper. Remove from heat and return chicken to skillet, tossing to coat in sauce. Garnish with the parsley and serve.