Basil Cream Chicken Thighs

This is a quick easy week night dinner, you can make a large batch if you have a big family to feed.  It's just me, so I try to make things that I can have for 2 nights....I'm getting to a point where I don't want to cook much.  But I still love to eat so for now it's a must.  I made this and had season rice with it.  Made for a great quick meal.

3/4 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 basil
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 basil

1 cup milk (or half and half)*(I used 1/2 n 1/2 and a little cream and some butter about 1 1/2 TBL)

Salt and freshly ground black pepper , to taste

1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. 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.
3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and basil, for about 1 minute, or until fragrant.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. Bring to a boil; add the cornstarch mixture to the center 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.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Thanks for  stopping by, have a great week and Always Remember to Find the Time to Do ALL the things you L♥ve.

Donna