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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
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Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
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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.
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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.
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Stir in milk (or cream); season with salt and pepper, to taste.
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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.
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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!
