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2-4 boneless skinless chicken breasts
Season with:
salt
black pepper
paprika

Heat 1 TBS butter and 1 TBS olive oil in a skillet. Cook chicken about 5 minutes on each side until browned and the internal temperature is at least 160 degrees.

Remove chicken from the pan. Add 2 TBS butter in the same pan and melt. Add 1 TBS flour and cook for 1 minute until flour is dissolved.
Add:
1 cup chicken broth
1/2 cup milk
1/4 cup sour cream
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1 packet ranch seasoning mix
Cook and whisk for about 2-3 minutes until all has been combined and the sauce starts to thicken.
Add chicken back to the pan and simmer for 5 minutes until chicken reaches at least 165 degrees.

Enjoy!

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