Description

You know that you have a winner when even the kids go back for seconds, and they surely will for this dish. The sauce is so fantastic, you might want to consider doubling it. To take full advantage of this great sauce, serve this with rice or mashed potat

Ingredients

• Chicken:
• 4 chicken breasts (pounded to 1/2 inch thickness)
• 2 t. onion powder
• 2 t. garlic powder
• 1 t. freshly chopped parsley
• 1/2 t. dried thyme
• 1/2 t. dried rosemary
• salt and pepper, to taste
• 1 T. plus 2 t. olive oil
• Sauce:
• 4 cloves garlic, minced (or 1 T. minced garlic)
• 1 t. freshly chopped parsley
• 1/2 t. dried thyme
• 1/2 t. dried rosemary
• 1 c. milk, heavy cream or half and half
• salt and freshly ground black pepper, to taste
• 1 t. cornstarch mixed with 1 T. water, until smooth

Steps

1. Coat chicken breasts with herbs, onion and garlic powders; generously season with salt and pepper, to taste.
2. Heat 1 T. olive oil in a large skillet over medium-high heat; cook chicken until no longer pink inside, about 5 minutes per side, depending on thickness. If the chicken breasts are large, cook them longer. Transfer to a plate; set aside.
3. In the same skillet, heat 2 t. olive oil; sauté garlic, parsley, thyme and rosemary for about 1 minute or until fragrant; stir in milk; season with salt and pepper, to taste. Bring to a boil; add cornstarch mixture to the center of the skillet, quickly stirring, until sauce has thickened slightly; reduce heat; simmer for 1 minute to allow sauce to thicken a bit. Return chicken to the skillet; sprinkle with more herbs, if desired.