This is the hubs all time favorite dish! Every birthday, holiday, special occasion, if I ask the hubs what he wants, it is this chicken. It is a family favorite! Butterfly Chicken always impresses our guests too. Warning: This recipe is not low fat. Just close your eyes and throw in cubes of butter and pour in cream and then you won't even realize it's fattening, right? This is definitely a special occasion type meal and so worth every...single...delicious...taste bud tantalizing...bite!
Butterfly Chicken
Ingredients:
6-8 whole boneless, skinless chicken breasts (depending on the thickness of breast. I usually pound the breasts with a meat mallet to thin the breast and end up getting two pieces of chicken out of each thick breast. You can determine how thick you want the meat.)
½ cup flour (For gluten free, use rice flour.)
½ teaspoon salt
¼ teaspoon pepper
½-3/4 cup butter
lemon juice
1 ½ pounds of fresh mushrooms or 2-3 jars canned mushrooms
3 cups whipping cream
2 cups fresh grated parmesan cheese
minced fresh parsley or dried parsley
Directions:
Pound chicken breasts between waxed paper or plastic wrap until thin like a cutlet. In a medium-sized bowl, mix together flour, salt and pepper. Dip chicken in flour mixture. Shake off excess flour. Melt part of the butter in a large skillet. Saute’ chicken two to three minutes on each side. While sautéing drizzle 4-5 drops of lemon juice on each chicken piece. Add more butter as needed to the pan for sautéing the chicken pieces. Transfer the chicken to 9x13 inch baking pan. Give each piece of chicken some space between to let the cream and cheese run between the pieces. Set aside.
Saute’ the mushrooms in the same pan as the chicken was sautéed in. Add more butter if needed. Don’t burn the mushrooms. Spoon the mushrooms and drippings over the chicken. Pour the cream over the chicken. Sprinkle generous amounts of parmesan cheese on each chicken piece. Get the parmesan down in the cream. Bake at 350 degrees for 30 to 40 minutes. Sprinkle with fresh parsley.
Butterfly Chicken
Ingredients:
6-8 whole boneless, skinless chicken breasts (depending on the thickness of breast. I usually pound the breasts with a meat mallet to thin the breast and end up getting two pieces of chicken out of each thick breast. You can determine how thick you want the meat.)
½ cup flour (For gluten free, use rice flour.)
½ teaspoon salt
¼ teaspoon pepper
½-3/4 cup butter
lemon juice
1 ½ pounds of fresh mushrooms or 2-3 jars canned mushrooms
3 cups whipping cream
2 cups fresh grated parmesan cheese
minced fresh parsley or dried parsley
Directions:
Pound chicken breasts between waxed paper or plastic wrap until thin like a cutlet. In a medium-sized bowl, mix together flour, salt and pepper. Dip chicken in flour mixture. Shake off excess flour. Melt part of the butter in a large skillet. Saute’ chicken two to three minutes on each side. While sautéing drizzle 4-5 drops of lemon juice on each chicken piece. Add more butter as needed to the pan for sautéing the chicken pieces. Transfer the chicken to 9x13 inch baking pan. Give each piece of chicken some space between to let the cream and cheese run between the pieces. Set aside.
Saute’ the mushrooms in the same pan as the chicken was sautéed in. Add more butter if needed. Don’t burn the mushrooms. Spoon the mushrooms and drippings over the chicken. Pour the cream over the chicken. Sprinkle generous amounts of parmesan cheese on each chicken piece. Get the parmesan down in the cream. Bake at 350 degrees for 30 to 40 minutes. Sprinkle with fresh parsley.
2 comments:
Wow! This sounds yummy!!! What sides do you serve with it? Where did the name come from? We're gonna have to give this one a try!!!
I made this tonight and oh my gosh, it was absolutely the best! We all loved it and it is going to be one of our favorites from now on.
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