Creamy Herb Chicken

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

4 chicken breasts (pounded 1/2-inch thin)

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)

2 teaspoons garlic powder

1/2 teaspoon dried rosemary

1/4 teaspoon pepper (to taste)

步驟

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 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.

Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

營養

• 卡路里: 310 kcal
• 總脂肪: 8 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 3 g
• 反式脂肪: 0.03 g
• 膽固醇: 152 mg
• 鈉: 578 mg
• 總碳水化合物: 7 g
• 膳食纖維: 1 g
• 總糖: 3 g
• 蛋白質: 51 g