Creamy Herb Chicken
Quick And Easy Creamy Herb Chicken so simple to make, you can have it ready to eat in 15 minutes?
Foto: Cafe DelitesBahan-bahan
- 4 chicken breasts (pounded 1/2-inch thin)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon parsley (fresh, chopped )
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt (to season)
- 1/4 teaspoon pepper (to season)
- 4 cloves garlic (minced, or 1 tablespoon minced garlic)
- 1 teaspoon parsley (fresh, chopped )
- 1/2 teaspoon dried thyme
- 1 cup milk (or half and half)
- 1/4 teaspoon salt (to taste)
- 1 teaspoon cornstarch (mixed with 1 tablespoon water until smooth)
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon pepper (to taste)
Langkah-langkah
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 centre 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.
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