Savory Ranch Chicken

Savory Ranch Chicken

Savory Ranch Chicken is another delicious way to use our Ranch Salad Dressing & Dip Mix, which gives the chicken a very savory flavor. We crafted our Ranch Salad Dressing for a classic flavor, but more savory so it can be used in cooking recipes easier. By pan cooking the chicken breasts to a golden brown, you are giving them a good flavor even before spooning the ranch sauce over them when served.

We serve our Savory Chicken Breasts over a linguine pasta which has a bit more heartiness in size than a thin spaghetti or angel hair. It also holds the sauce better when spooned over. We’ll also serve it with a small side salad or a season green vegetable. We hope you enjoy it as much as we do.

Serves 4

Ingredients:
2 large Boneless Skinless Chicken Breasts
2 Teaspoon Bouquet Garni. You can use other blends like Fines Herbes, Italian, etc., but we like Bouquet Garni for the more savory flavor it gives the chicken.
1 Teaspoon Garlic Powder
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 ½ Tablespoon Butter
1 Tablespoon Olive Oil

Sauce:
1 Tablespoon Minced Garlic
1 Tablespoon Butter
1 Tablespoon Flour
1 Cup Chicken Stock
¼ Cup Sour Cream
2 Tablespoons Sheffield’s Ranch Salad Dressing & Dip Mix
Cooked linguine for serving

Directions:
Slice the chicken breasts horizontally into 2 cutlets. Set aside.

In a small mixing bowl, add the Bouquet Garni, Garlic Powder, sea salt and black pepper. Whisk to combine. Sprinkle about ½ teaspoon on each side, patting it in a bit so it stick better.

In a large non-stock skillet, add the butter and olive oil. Heat over medium-high heat. When the butter has melted, add the chicken. Cook about 3 to 4 minutes on each side so you have a nice golden brown color. Watch closely so they don’t overcook, or they will be dry. When done, transfer to a plate and lightly cover with foil to keep warm.

To make the sauce, add the butter to the same skillet. When melted, add the minced garlic. Cook for about half a minute. Stir constantly so it doesn’t burn. Add the flour, whisk to combine well and not clump, and cook another half a minute. Pour the chicken stock into the pan. Whisk to combine well so you have a smooth consistency.

Turn the heat down to medium. Add the sour cream. Whisk until combined and smooth. Add the Ranch Salad Dressing Mix while continuing to whisk also until combined and smooth.

Turn the heat to low. Transfer the chicken back to the pan. Cover and let the chicken cook for a minute to get the temperature back up. Turn off the heat. Plate each serving with a chicken breast in a bed of the cooked linguine. Spoon some of the ranch sauce over the chicken, and pasta if you like. Enjoy!