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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