Creamy Herb Chicken

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

4 chicken breasts (pounded 1/2-inch thin)

2 teaspoons onion powder

1 teaspoon parsley (fresh, chopped)

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon salt (to season)

1/4 teaspoon pepper (to season)

4 cloves garlic (minced, or 1 tablespoon minced garlic)

1 teaspoon parsley (fresh, chopped)

1/2 teaspoon dried thyme

1 cup milk (or half and half)

1/4 teaspoon salt (to taste)

1 teaspoon cornstarch (mixed with 1 tablespoon water until smooth)

2 teaspoons garlic powder

1/2 teaspoon dried rosemary

1/4 teaspoon pepper (to taste)

Instructions

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

Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.

To the same pan or skillet, heat another 2 teaspoons 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 centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.

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

Nutrition

• Calories: 310 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 3 g
• Acides Gras Trans: 0.03 g
• Cholestérol: 152 mg
• Sodium: 578 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 51 g