3 tbsp. butter
3 tbsp. flour
2 c. milk
1 c. cream

OR

4 tbsp. butter
3 tbsp. flour
2 1/2 c. skim milk
1 c. cream

Melt butter; add flour and whisk. Add milk and cream all at once. Whisk on medium high (don't scald over) until smooth. Let boil while whisking constantly and let thicken.

1 tbsp. sweet paprika
2 1/2 tsp. salt (or less)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (preferably cayenne)
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
6-8 chicken breast halves (skinless/boneless) - salt each piece lightly
Diced green onions, diced tomatoes and diced olives

Heat large cast iron skillet over very high heat until it is beyond the smoking stage. Combine seasoning mix ingredients in a small bowl. Rub mix into chicken on both sides and coat well. Sear on both sides until almost done (may leave center a little pink - it'll cook in sauce). Cut up chicken across grain and add to hot sauce along with green onions. Stir until done (15-20 minutes).

Serving suggestion: Serve over curly pasta that is buttered and mixed with Parmesan cheese. Top with more green onions, diced fresh tomatoes and diced black olives.