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Creamy Garlic Herb Chicken

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INGREDIENTS

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

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 saut√© 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.

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 flavour. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!
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