Quick and Easy Creamy Herb Chicken

Post date: Aug 29, 2017 4:24:32 PM

Serves 4

4 chicken breasts (pounded 1/2 inch thin)

2 tsp. onion powder

2 tsp. garlic powder

1 tsp. fresh chopped parsley

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1 cup milk or half and half

Salt and pepper to taste

1 tsp. cornstarch mixed with 1 Tbsp. water, until smooth

Directions:

Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.

Heat 1 Tbsp. of oil in a large pan over medium heat. Add chicken and cook until opaque and no longer pink inside (about five minutes on each side, depending on thickness). Transfer to a plate and set aside.

To the same pan, heat another 2 tsp. of olive oil and sauté garlic with parsley, thyme and rosemary for about 1 minute or until fragrant.

Stir in milk or cream, season with salt and pepper to taste.

Bring to a boil; add the cornstarch mixture to the center of the pan, quickly stirring, until the sauce has thickened slightly. Reduce the heat and simmer gently for a further minute to allow the sauce to thicken some more.

Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.