For The Chicken:4 chicken breasts pounded ½-inch thin2 teaspoons onion powder1 teaspoon parsley fresh, chopped½ teaspoon dried thyme½ teaspoon dried rosemary¼ teaspoon salt to season¼ teaspoon pepper to seasonFor The Sauce:4 cloves garlic minced, or 1 tablespoon minced garlic1 teaspoon parsley fresh, chopped½ teaspoon dried thyme1 cup milk or half and half¼ teaspoon salt to taste1 teaspoon cornstarch mixed with 1 tablespoon water until smooth2 teaspoons garlic powder½ teaspoon dried rosemary¼ teaspoon pepper to taste
Instructions
- 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 rosemary, 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.