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.
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