2 large chicken breasts (1 pound), skinless and boneless, cut into strips
2 tablespoons butter
1 tablespoon olive oil
1 cup heavy cream
fresh parsley, diced, for serving
Directions
To a medium-sized bowl, add the flour, and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Mix well to combine.
Mix the garlic powder, smoked paprika, onion powder, chili powder, and oregano in another bowl.
Dredge the chicken strips in the flour mixture on both sides. Set aside on a large plate or baking sheet. Season with 1/3 of the spice mixture on one side.
Set a large pan to medium heat. Add the butter and olive oil, and wait for them to melt.
Once the pan is hot and the butter is melted, add the floured chicken breast strips to the pan. Cook on one side for 4 to 5 minutes, then turn over and season the other side with 1/2 of the remaining spice mixture. Cook for an additional 4 to 5 minutes on the other side.
Add the heavy cream to the pan with the chicken. Season with remaining spice mixture. Whisk until blended into the sauce.
Cook the chicken for an additional 5 minutes, or until the internal temperature reaches 165 F.
Serve one-skillet creamy chicken lazone sprinkled with parsley and optional spaghetti.