Friday, February 3, 2017

Creamy Herb Chicken

Quick & Easy Creamy Herb Chicken |

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
  • salt and pepper, to season
For The Sauce:
  • 1 tbsp Lawrey's garlic salt with parsley
  • ½ teaspoon each of dried thyme
  • 1 1/4 cup milk
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp of flour
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  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. 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.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme, for about 1 minute, or until fragrant.
  4. Stir in milk and season with salt and pepper, to taste.
  5. Bring to a boil; add the flour to the centre of the pan, quickly stirring with a whisk, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
This is a modified recipe that was posted on