Ingredients
For The Chicken:
- 4 chicken breasts, butterflied or pounded thin
- 2 tsp each, onion and garlic poweder
- 1 tsp fresh, chopped parsley
- 1/2 tsp each, dried oregano and dried basil
- salt and pepper, to taste
For The Sauce:
- 4 4 cloves garlic, minced
- 1 tsp fresh, chopped parsley
- 1/2 tsp each, dried oregano and dried basil
- 1 cup milk or heavy cream (I used heavy cream)
- salt and pepper, to taste
- 1 tsp cornstarch, mixed with 1 tablespoon water, until smooth
Instructions
- Season both sides of the chicken with the onion and garlic powders, parsley, dried basil and oregano. Sprinkle with salt and pepper, to your desired taste.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken and allow to sear for about 5 minutes, before turning. (If it seems like it's browning too much, too fast, turn your burner heat down closer to medium - you don't want to burn the outside and have raw chicken inside!) Cook for an additional 5 minutes, or until cooked through. Remove to a plate and set aside while you make the sauce.
- Using the same skillet, Lower heat to medium and add another 2 teaspoons of olive oil. Add the garlic, with parsley, oregano and basil, and saute for about 1 minute, or until fragrant.
- Stir in milk (or cream) and season with salt and pepper, to taste.
- Bring the sauce to a low boil, then add the cornstarch slurry, and stir until the sauce begins to thicken. Reduce heat to a simmer and add the chicken back in. Turn to coat, top with extra herbs, if desired, and serve!
Notes
Source: Cafe Delites
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