• Slice the chicken breasts in half lengthwise to thin them and season with salt and pepper.
  2 chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper
• In a large skillet or cast iron pan, heat 2 tablespoons of butter over medium heat until melted and then add the chicken filets.
  2 tablespoon butter
• Cook the chicken for 4 minutes then flip and cook for another 2-3 minutes until it's just barely cooked through. Be careful not to overcooking as it will become more tough. Remove the chicken from the skillet and place it on a plate.
• Add the olive oil to the same skillet and add the sliced onions. Sauté the onion for 5-7 minutes or until golden the start to caramelize.
  2 tablespoon olive oil, 1 yellow onion
• Then, add in the minced garlic and stir to fragrant.
  2 garlic cloves
• Next, add the chicken broth, heavy cream, Worcestershire sauce, paprika, and thyme and stir to combine well and bring to a boil.
  1 cup chicken broth, ½ cup heavy cream, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, ½ teaspoon dried thyme

Thicken the sauce:

• Add the cornstarch to 2 tablespoons of cold water to create a slurry. Then, stir it into the sauce. This prevents lumps and creates a smooth sauce.
  1 tablespoon cornstarch
• Reduce the heat and add the cooked chicken breast back to the skillet.
• Cover and simmer for 3-4 minutes to allow the flavors to meld and for the chicken to be fully cooked until the internal temperature reaches 165 degrees F with a meat thermometer.
• Serve over mashed potato, egg noodles, rice or pasta. Spoon the sauce over the chicken
• Garnish with fresh herbs, such as chopped fresh parsley or chives.