Creamy Herb Chicken

• porsiyonlar: 4
• aktif süre: 10 mins
• toplam süre: 30 minutes

Malzemeler

For The Chicken:

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

2 teaspoons each of onion powder and garlic powder

1 teaspoon fresh chopped parsley

1/2 teaspoon each of dried thyme and dried rosemary*

salt and pepper , to season

For The Sauce:

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

1 teaspoon fresh chopped parsley

1/2 teaspoon each of dried thyme and dried rosemary

1 cup milk (or half and half)*

Salt and freshly ground black pepper , to taste

1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Yöntemler

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.