Ingredients
4½chicken breasts,pounded ½-inch thin
2tsponion powder
2tspgarlic powder
1tspfresh chopped parsley
½tspdried thyme
½dried rosemary
Salt and pepper,to season
4clovesgarlic,minced, or 1 tbsp minced garlic
1tspfresh chopped parsley
½tspdried thyme
½dried rosemary
1cupmilk,or half and half
salt and freshly ground black pepper,to taste
1tspcornstarch,mixed with 1 tbsp water until smooth
Preparation
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. Transfer to a plate and set aside.
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.
Stir in milk and season with salt and pepper, to taste.
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.
Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
