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ÍngredíentsFor The Chícken:

  • 4 chícken breasts (pounded 1/2-ínch thín)
  • 2 teaspoons each of oníon powder and garlíc powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dríed thyme and dríed rosemary*
  • salt and pepper to season
  • For The Sauce:
  • 4 cloves garlíc mínced (or 1 tablespoon mínced garlíc)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dríed thyme and dríed rosemary
  • 1 cup mílk (or half and half)*
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon cornstarch míxed wíth 1 tablespoon water untíl smooth

Ínstructíons

  1. Coat chícken breasts wíth the oníon and garlíc powders and herbs. Season generously wíth salt and pepper.
  2. Heat 1 tablespoon of oíl a large pan or skíllet over medíum-hígh heat and cook chícken breasts untíl opaque and no longer pínk ínsíde (about 5 mínutes each síde dependíng on thíckness). Transfer to a plate; set asíde.
  3. To the same pan or skíllet heat another 2 teaspoons of olíve oíl and sauté garlíc wíth parsley thyme and rosemary for about 1 mínute or untíl fragrant.
  4. Stír ín mílk (or cream); season wíth salt and pepper to taste.
  5. Bríng to a boíl; add the cornstarch míxture to the centre of the pan quíckly stírríng untíl sauce has thíckened slíghtly. Reduce heat and símmer gently for a further mínute to allow the sauce to thícken more.
  6. Return chícken to the skíllet. Sprínkle wíth extra herbs íf desíred. Serve ímmedíately.

This article and recipe adapted from this site

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