Creamy Herb Chicken (621)

Ingredients:

• 4 chicken breasts (pounded 1/2-inch thin)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon parsley (fresh, chopped )
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt (to season)
• 1/4 teaspoon pepper (to season)
• 4 cloves garlic (minced, or 1 tablespoon minced garlic)
• 1 teaspoon parsley (fresh, chopped )
• 1/2 teaspoon dried thyme
• 1 cup milk (or half and half)
• 1/4 teaspoon salt (to taste)
• 1 teaspoon cornstarch (mixed with 1 tablespoon water until smooth)
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon pepper (to taste)

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 centre 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.