How To Make Creamy Herb Chicken
Improve the classic fried chicken dish by adding minty and earthy flavors from herbs and make it creamy with additional herb-flavored sauce. Try it at home.
Serves:
Ingredients
For The Chicken:
- 4½chicken breasts,pounded ½-inch thin
- 2tsponion powder
- 2tspgarlic powder
- 1tspfresh chopped parsley
- ½tspdried thyme
- ½dried rosemary
- Salt and pepper,to season
For The Sauce:
- 4clovesgarlic,minced, or 1 tbsp minced garlic
- 1tspfresh chopped parsley
- ½tspdried thyme
- ½dried rosemary
- 1cupmilk,or half and half
- salt and freshly ground black pepper,to taste
- 1tspcornstarch,mixed with 1 tbsp water until smooth
Instructions
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Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
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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. Transfer to a plate and set aside.
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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.
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Stir in milk and season with salt and pepper, to taste.
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Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly.
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Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
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Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
Nutrition
- Calories: 396.68kcal
- Fat: 20.28g
- Saturated Fat: 6.42g
- Trans Fat: 0.21g
- Monounsaturated Fat: 8.01g
- Polyunsaturated Fat: 4.00g
- Carbohydrates: 8.08g
- Fiber: 1.08g
- Sugar: 3.25g
- Protein: 43.56g
- Cholesterol: 131.38mg
- Sodium: 620.63mg
- Calcium: 118.63mg
- Potassium: 588.63mg
- Iron: 2.24mg
- Vitamin A: 80.40µg
- Vitamin C: 2.46mg
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