Chicken with Cajun Cream Sauce

Let me start by saying this chicken is not spicy if prepared as the recipe is written.  With that said, you can definitely bump up the spice level by adding a little cayenne or adjusting the other spice amounts.  My goal was a nice balance in flavors and this recipe accomplishes that.  I served it with noodles (basically a spiced up Fettuccine Alfredo) but you can pair the chicken with the side of your choosing.

Printable Recipe

Ingredients

4 boneless, skinless chicken breasts (pounded to equal thickness)
2 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
½ tsp salt
½ tsp white pepper
½ stick butter, divided
2 cups heavy cream

Directions
Combine salt, chili powder, onion powder, white pepper, and garlic powder in a small bowl.  Sprinkle over both sides of chicken breasts. Reserve any unused spice mixture until later.

Melt 2 tablespoons of the butter in a large sauté  pan, then cook the chicken breasts over medium heat about 7 to 8 minutes, turning them once. Pour the cream into the pan and reduce the heat to low.
Simmer for several minutes, stirring, until the sauce thickens, then fold in the remaining 2 tablespoons butter and any remaining spice mixture.  Stir to blend and adjust taste as needed.  Serve hot.