Creamy Garlic Chicken

For The Chicken: 4 chicken breasts pounded ½-inch thin 2 teaspoons onion powder 1 teaspoon parsley fresh, chopped ½ teaspoon dried thyme ½ teaspoon dried rosemary ¼ teaspoon salt to season ¼ teaspoon pepper to season For The Sauce: 4 cloves garlic minced, or 1 tablespoon minced garlic 1 teaspoon parsley fresh, chopped ½ teaspoon dried thyme 1 cup milk or half and half ¼ teaspoon salt to taste 1 teaspoon cornstarch mixed with 1 tablespoon water until smooth 2 teaspoons garlic powder ½ teaspoon dried rosemary ¼ teaspoon pepper to taste

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 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 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.