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.
3/4chicken breasts(pounded 1/2-inch thin) 2teaspoonseach of onion powder and garlic powder 1teaspoonfresh chopped parsley 1/2teaspooneach of dried thyme and basil salt and pepper, to season For The Sauce:
1cupmilk(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
1teaspooncornstarch mixed with 1 tablespoon water, until smooth
Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
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.
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.
Stir in milk (or cream); season with salt and pepper, to taste.
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.
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.