Post by Loupy on Apr 4, 2018 0:32:05 GMT -7
Quick and Easy Creamy Herb Chicken
From: Karina @ cafedelites.com/quick-easy-creamy-herb-chicken/
Juicy, tender chicken breasts, simmered in a flavorful and creamy herb sauce with a hint of garlic — HELLO — easy weekday meal. The sauce pairs perfectly over rice or pasta or Creamy Mashed Potatoes.
This is a Quick And Easy Creamy Herb Chicken, filled with so much flavor, ready and on your table in 15 minutes! You won't believe how easy this is!
Serves: 4 people
Ingredients
For The Chicken:
4 chicken breasts (pounded 1/2-inch thin)
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary*
salt and pepper to taste
For The Sauce:
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary
1 cup milk, heavy cream or half and half*
Salt and freshly ground black pepper, to taste
1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
Instructions
Coat chicken breasts with the onion and garlic powders and herbs.
Season generously with salt and pepper.
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.
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.
Stir in milk (or cream); season with salt and pepper, to taste.
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.
Return chicken to the skillet.
Sprinkle with extra herbs if desired.
Serve immediately.
Recipe Notes
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavor. You can also use almond milk or rice milk.
Nutritional Information
Calories: 176
Total Fat: 4g
Sat Fat: 1g
Cholesterol: 78mg
Sodium: 158mg
Potassium: 520mg
Total Carbs: 5g
Sugars: 3g
Protein: 26g
From: Karina @ cafedelites.com/quick-easy-creamy-herb-chicken/
Juicy, tender chicken breasts, simmered in a flavorful and creamy herb sauce with a hint of garlic — HELLO — easy weekday meal. The sauce pairs perfectly over rice or pasta or Creamy Mashed Potatoes.
This is a Quick And Easy Creamy Herb Chicken, filled with so much flavor, ready and on your table in 15 minutes! You won't believe how easy this is!
Serves: 4 people
Ingredients
For The Chicken:
4 chicken breasts (pounded 1/2-inch thin)
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary*
salt and pepper to taste
For The Sauce:
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary
1 cup milk, heavy cream or half and half*
Salt and freshly ground black pepper, to taste
1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
Instructions
Coat chicken breasts with the onion and garlic powders and herbs.
Season generously with salt and pepper.
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.
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.
Stir in milk (or cream); season with salt and pepper, to taste.
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.
Return chicken to the skillet.
Sprinkle with extra herbs if desired.
Serve immediately.
Recipe Notes
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavor. You can also use almond milk or rice milk.
Nutritional Information
Calories: 176
Total Fat: 4g
Sat Fat: 1g
Cholesterol: 78mg
Sodium: 158mg
Potassium: 520mg
Total Carbs: 5g
Sugars: 3g
Protein: 26g
