Creamy Herb Chicken

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"DH has asked me to give this recipe a try so saving here for later."

Original recipe yields 4 servings
OK

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 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 & Variations


  • 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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