Creamy Herb Chicken

Earlier this weekend, I had decided on chicken for dinner tonight and after looking through my pins on Pinterest I came across the recipe for Creamy Herb Chicken.

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 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 (half and half and heavy cream will also work)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth

Instructions

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 and rosemary, for about 1 minute, or until fragrant.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. Bring to a boil; add the cornstarch mixture to the center 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.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Boy, was that full of flavor! Almost too much in my opinion, but Tom said he liked it, soooo, I'd say pickers can't be choosers. Another comment would be that it's a lot of food. I think a half of a chicken breast would have been adequate as a portion size.