2largeboneless, skinless chicken breastsapprox. 8 ounces each
salt and pepperto taste
1tablespoonbutter
1teaspoonolive oil
2clovesgarlicminced
1cupsour cream
½cupchicken broth
1packetranch dressing mix(2 tablespoons)
Instructions
Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Sprinkle each piece with salt and pepper.
Melt butter in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes on each side. Transfer the cooked chicken to a plate and set aside.
Sauté olive oil and garlic in same skillet for about 1 minute. Add sour cream, broth, and ranch dressing mix to the pan. Simmer for 5 minutes.
Return chicken to the skillet. Simmer for a couple of minutes to reheat the chicken.
To serve, place the chicken on plates and spoon the sauce over the top. Garnish with fresh parsley, chopped chives or bacon bits.
Notes
Use a meat thermometer to gauge proper doneness. Chicken should reach an internal temperature of 165°F at the thickest part of the breast.
Refrigerate leftovers in a covered container for up to 3 days.
Reheat portions in the microwave or on medium heat on the stovetop.
Freeze portions in zippered bags for up to a month. Thaw in the refrigerator before reheating.