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
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 of 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
4 cloves of 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
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 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.
Return chicken to the skillet.
Sprinkle with extra herbs if desired. Serve immediately.
Notes
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavor. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!
Original recipe and picture from: cafedelites.com
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 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.
Return chicken to the skillet.
Sprinkle with extra herbs if desired. Serve immediately.
Notes
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavor. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!
Original recipe and picture from: cafedelites.com
