Ingredients
1 Tbsp. Mango Chili Lime Seasoning or Sunset Seasoned Salt
4 boneless, skinless chicken breasts- cut in half lengthwise (for faster cooking time if so desired)
3 Tbsp. butter
½ cup chicken broth
1 cup heavy whipping cream
½ cup grated Parmesan cheese
2 Tbsp. Lemony Dill Seasoning
1/8 tsp. ground black pepper
Fresh dill (optional)
Instructions
In skillet, heat butter to medium heat. Add chicken and season with Mango Chili Lime Seasoning or Sunset Seasoned Salt. Cook in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and lightly boil and stir for 1 minute. Reduce heat. Add Parmesan cheese and Lemony Dill Seasoning. Stir sauce and cook until heated through. Add chicken to the pan and cook until internal temperature reaches 165°F. Add fresh dill if so desired. Fresh peas or green beans added to the simmering sauce is a nice addition. Serve over rice, pasta or mashed potatoes.
Products Used
