Quick & Easy Creamy Herb Chicken

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
- Coat chícken breasts wíth the oníon and garlíc powders and herbs. Season generously wíth salt and pepper.
- 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.
- 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.
- Stír ín mílk (or cream); season wíth salt and pepper to taste.
- 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.
- Return chícken to the skíllet. Sprínkle wíth extra herbs íf desíred. Serve ímmedíately.
This article and recipe adapted from this site