Ingredients
Method
- Slice each chicken breast lengthwise to create thinner cutlets, then season both sides generously with salt and pepper.
- Combine the flour, garlic powder, onion powder, paprika, and cayenne in a bowl, mixing thoroughly, then reserve 2½ tablespoons of the seasoned flour in a separate small dish.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Dredge each piece of chicken in the seasoned flour, shaking off excess, and discard remaining dredge.
- Place the chicken into the hot skillet and sear for about 5 minutes per side until golden but not fully cooked, then transfer to a plate.
- Lower the heat to medium-low, add the butter to the skillet, and once melted, stir in the sliced onions, cooking slowly until soft and deeply golden, stirring often.
- Sprinkle the reserved seasoned flour over the onions and stir constantly for about 1 minute to cook out the raw flour taste.
- Pour in the chicken broth and Worcestershire sauce, scraping up browned bits from the pan, then stir in the cream until smooth.
- Return the chicken and any juices to the skillet and simmer for 5–7 minutes until the chicken reaches 165°F and the gravy thickens.
- Taste and adjust seasoning with additional salt and pepper, then serve hot.
Nutrition
Notes
Slow-cooked onions and pan drippings are the heart of this dish—don’t rush them. The gravy thickens as it rests, wrapping every bite in cozy, old-fashioned flavor.