Creamy Herb Chicken

INGREDIENTS

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

INSTRUCTIONS

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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 cafedelites.com