* Creamy Herb Chicken

Garlic Bulb, ea.
In Stock
$0.59

Creamy Herb Chicken

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

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

2.       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.

3.       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.

4.       Stir in milk (or cream); season with salt and pepper, to taste.

5.       Bring to a boil; add the cornstarch mixture to the center 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.

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

 

Delicious served over rice. Serves 4. (Cafedelites)

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