Creamy Herb Chicken
Recipe: #34659
April 11, 2020
Categories: Chicken Milk, Heavy Cream, Boneless Pieces, Chicken Dinner, more
"DH has asked me to give this recipe a try so saving here for later."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (104.4 g)
- Calories 112.4
- Total Fat - 3.5 g
- Saturated Fat - 1.6 g
- Cholesterol - 36.5 mg
- Sodium - 93.4 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 0.7 g
- Sugars - 3.1 g
- Protein - 13.4 g
- Calcium - 99.9 mg
- Iron - 1.1 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Coat chicken breasts with the onion and garlic powders and the herbs and season generously with salt and pepper.
Step 2
Heat 1 tablespoon of oil in 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) and then transfer to a plate and set aside.
Step 3
To the same pan or skillet, heat another 2 teaspoons of olive oil and saute garlic , with parsley, thyme and rosemary for about 1 minute or until fragrant.
Step 4
Stirin milk (or cream) and season with salt and pepper, to taste.
Step 5
Bring to a boil and add the cornstarch mixture to the centre of the pan and quickly stirring, until sauce hs thickened slightly and then reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
Step 6
Return chicken to the skillet and sprinkle with extra herbs if desired and serve immediately.
Tips
- If you don't like thyme or rosemary, substitute with basil and oregano or use tarragon and for a diary free option use cashew milk and you can also use lmond milk or rice milk and yes heavy cream can be substituted.
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