Step 1

Pat the chicken cutlets dry with paper towels. In a small bowl, mix the garlic powder, onion powder, paprika, chili powder (optional), cayenne pepper, salt, and black pepper. Season both sides of the chicken cutlets with this spice mixture, rubbing it in gently.

Step 2

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken cutlets to the skillet and cook for about 3-4 minutes per side or until golden brown and fully cooked (internal temperature of 165°F). Once cooked, remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 2 tablespoons of butter. Let it melt, scraping up any browned bits from the chicken for extra flavor. Pour in the chicken broth and simmer for 2-3 minutes, reducing slightly. Reduce the heat to medium, then slowly stir in the heavy cream. Allow the sauce to simmer for 3-4 minutes until it thickens slightly.

Step 4

Return the cooked chicken cutlets to the skillet, coating them with the creamy sauce. Simmer for another 2-3 minutes, allowing the flavors to meld.

Step 5

Garnish with fresh parsley and spoon extra sauce over the chicken. Serve over your choice of pasta, rice, or mashed potatoes if desired. Enjoy!