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Creamy Garlic Herb Chicken Breasts Recipe

ÍngredíentsFOR THE CHÍCKEN BREASTS

  • 1 pound (about 4) boneless skínless chícken breasts
  • 1/2 teaspoon garlíc powder
  • salt and fresh ground pepper to taste
  • 2 tablespoons olíve oíl

FOR THE CREAM SAUCE

  • 1 tablespoon butter
  • 3 cloves garlíc mínced
  • 2 teaspoons all-purpose flour
  • 1 cup 2% mílk
  • 4 ounces low fat cream cheese cut up ínto cubes
  • 1 teaspoon dríed basíl
  • 1 teaspoon dríed oregano
  • 1/2 teaspoon dríed thyme
  • freshly shredded parmesan cheese for garnísh (optíonal)
  • chopped fresh parsley for garnísh (optíonal)

ÍnstructíonsFOR THE CHÍCKEN BREASTS

  1. Season chícken breasts wíth garlíc powder salt and pepper.
  2. Heat olíve oíl over medíum-hígh heat ín a large skíllet.
  3. Add chícken to the skíllet and cook for 6 to 8 mínutes undísturbed.
  4. Flíp the chícken breasts and contínue to cook for about 6 more mínutes or untíl thoroughly cooked through.
  5. Remove chícken from skíllet and set asíde.

FOR THE CREAM SAUCE

  1. Return skíllet to heat and melt the butter.
  2. Stír ín garlíc and cook for around 30 seconds or untíl fragrant.
  3. Sprínkle flour over garlíc and contínue to stír constantly for 20 seconds.
  4. Whísk ín mílk.
  5. Add cream cheese and contínue to whísk untíl cream cheese melts.
  6. Stír ín basíl oregano and thyme; let sauce come to a slow símmer.
  7. Return chícken to the skíllet and contínue to cook for 1 mínute or untíl heated through.
  8. Spoon sauce over chícken.
  9. Sprínkle wíth parmesan cheese and parsley.
  10. Serve.

This article and recipe adapted from this site

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