Garlic Butter Chicken Water, Tomato, Cream, Unsalted butter, Vegetable oil, Sugar, Modified corn starch, Concentrated tomato purée, Spices, Dried onion, Ginger, Garlic, Salt, Lactic acid (acidulant), Paprika extract, Citric acid (acidulant), Dried fenugreek leaf. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
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