Creamy Ranch Chicken

Ingredients

• 2 teaspoons Italian seasoning

• Salt/Pepper

• 3 Tablespoons butter, melted

• 3 Tablespoons olive oil, can sub vegetable or canola oil

• 2 Large boneless skinless chicken breasts, sliced thin/pounded

• 10.5 oz. cream of chicken soup

• 1 ½ cups milk

• 1 cup sour cream, at room temp

• 1 teaspoon onion powder

• 1 teaspoon onion powder

• 1 oz. packet Ranch seasoning mix, about 3 Tablespoons

Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed. Sprinkle each side of the chicken with Italian seasoning and salt/pepper.

Heat olive oil and butter in a large pan over medium-high heat. Add 2-3 pieces of chicken leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.

Remove excess oil from the pot and wipe away any black spots, a little bit of brown leftover is fine, it will add more flavor. Add all of the sauce ingredients to the pot over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top.

Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes.