Creamy Herb Chicken Recipes
Labels:
Main Course
For The Chicken:
4 chicken breasts (pounded ½-inch thin)
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
½ teaspoon each of dried thyme and dried rosemary*
salt and pepper, to season
For The Sauce:
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 teaspoon fresh chopped parsley
½ teaspoon each of dried thyme and dried rosemary
1 cup milk (or half and half)*
Salt and freshly ground black pepper, to taste
1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth
Recipe Notes
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk.
Yes, heavy cream can be substituted!
Instructions
- 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.
- Next step visit >> Creamy Herb Chicken @ cafedelites.com
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