Creamed German Chicken

Name: Creamed German Chicken
Ingredients: 2 tablespoons butter; 2 skinless, boneless chicken breast halves; 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

7 ingredients

7 steps

Ingredients

2 tablespoons butter
2 skinless, boneless chicken breast halves
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

Directions

1

Melt butter 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.
2

Chicken will still be slightly pink inside.
3

Set chicken breasts aside.
4

Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined.
5

Pour in cream, bring to a boil, and reduce heat to low.
6

Simmer, stirring often, until sauce is slightly thickened, about 5 minutes.
7

Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.