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Creamy Herb Chicken
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- Prep Time: 15 mins
- Cook Time: 20 mins
Ingredients
- 4 chicken breasts (pounded ½ inch thin)
- 2 tsps onion powder
- 2 tsps garlic powder
- 1 tsp fresh chopped parsley
- ½ tsp each of dried thyme and dried rosemary* Salt and pepper, to season
- 4 cloves garlic , minced
- 1 tsp fresh chopped parsley
- ½ tsp each of dried thyme and dried rosemary
- 1 cup
Evaporated Milk - Salt and freshly ground black pepper, to taste
- 1 tsp cornstarch mixed with 1 tbsp water , until smooth
Evaporated Milk Directions
- Coat chicken breasts with the onion and garlic powders and herbs
- Season generously with salt and pepper
- Heat 1 tbsp of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque (about 5 minutes each side, depending on thickness)
- Transfer to a plate and set aside
- In the same pan or skillet, heat another 2 tsps of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant
- Stir in Evaporated Milk and 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 and Enjoy!
