Serves: 4 | Preparation time: 10 minutes | Cooking time: 20 minutes
Ingredients
Chicken:
- 4 chicken breasts
- 2 teaspoons each of Cool Runnings granulated onion powder
- 2 teaspoons of Cool Runnings garlic powder
- 1 teaspoon Cool Runnings parsley flakes
- ½ teaspoon of Cool Runnings rosemary leaf
- ½ teaspoon of Cool Runnings thyme leaf
- salt and pepper to taste
- 4 cloves garlic, minced
- 1 teaspoon fresh chopped parsley
- ½ teaspoon of Cool Runnings thyme leaf
- ½ teaspoon of Cool Runnings rosemary leaf
- 1 cup of milk
- Salt and pepper, to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth
Directions
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.
7. Serve immediately and enjoy.
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