Creamy Herb Chicken

Name: Creamy Herb Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 chicken breasts (pounded 1/2-inch thin); 2 tsp garlic powder; 2 tsp onion powder; 1 tsp parsley (fresh, chopped ); 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1/4 tsp salt (to season); 1/4 tsp pepper (to season); 4 clove garlic (minced, or 1 tablespoon minced garlic); 1 tsp parsley (fresh, chopped ); 1/2 tsp dried thyme; 1 cup milk (or half and half); 1/4 tsp salt (to taste); 1 tsp cornstarch (mixed with 1 tablespoon water until smooth); 1/2 tsp dried rosemary; 1/4 tsp pepper (to taste)

By Karina Carrel · CafedelitesPublic

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Quick And Easy Creamy Herb Chicken so simple to make, you can have it ready to eat in 15 minutes?

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4

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Recipe source

This recipe was taken from Creamy Herb Chicken · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

4chicken breasts (pounded 1/2-inch thin)
2 tspgarlic powder
2 tsponion powder
1 tspparsley (fresh, chopped )
0.5 tspdried thyme
0.5 tspdried rosemary
0.25 tspsalt (to season)
0.25 tsppepper (to season)
4 clovegarlic (minced, or 1 tablespoon minced garlic)
1 tspparsley (fresh, chopped )
0.5 tspdried thyme
1 cupmilk (or half and half)
0.25 tspsalt (to taste)
1 tspcornstarch (mixed with 1 tablespoon water until smooth)
0.5 tspdried rosemary
0.25 tsppepper (to taste)

Steps

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 rosemary, 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 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.
6
Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

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Per portion

Calories: ~43.6 kcal
Protein: ~2.2 g
Fat: ~2 g
Carbs: ~4.3 g
Fiber: ~0.1 g
Sodium: ~168.6 mg

Figures include only weighable linked ingredients. Unweighable: chicken breasts (pounded 1/2-inch thin), garlic powder, onion powder, dried thyme, dried rosemary, pepper (to season), dried thyme, dried rosemary. Shown for one portion of a 4-portion recipe.

Milk
Meat