2 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp dry oregano
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
5 tbsps butter, divided
4-5 tsps minced garlic
1/2 tsp red pepper flakes
1/4 cup chicken or vegetable broth
1 1/2 – 2 tbsps lemon juice
fresh parsley and basil to garnish
Mix the garlic powder, onion powder, dry oregano, chili powder, salt and pepper together. Cut the breasts in half lengthwise or even thirds if they are thick and dry with paper towels. Coat with the seasoning mix.
Heat 1 tbsp butter in a large skillet on medium high. Add 2 tbsps of butter and the chicken and cook 4-5 minutes per side until cooked through. Add the remaining 2 tbsps of butter to the pan along with the minced garlic and red pepper flakes for 1 minute. Next add the broth and lemon juice and return the chicken to the pan to heat through.
Serve garnished with chopped fresh parsley and basil.
Spoon pan juices over the chicken and, of course, the mashed potatoes!