Ingredients

Main Dish

• 4 chicken breasts , pounded 1/2 inch thin
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. parsley , fresh
• dried thyme , 1 tsp.
• 1 tsp. dried rosemary
• to taste salt
• to taste pepper
• 4 cloves garlic , minced or 1 tbsp.
• 1 tbsp. plus 2 tsp. olive oil
• 1 cup milk
• 1 tsp. cornstarch , mixed with 1 tbsp. of water until smooth

Instructions

Instructions:

1. Coat chicken breasts with onion and garlic powders and ½ tsp of each of rosemary and thyme, 1 tsp. parsley, salt and pepper.
2. Heat 1 tbsp. of oil in 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.
3. To the same pan or skillet, heat another 2 tsp. of olive oil and saute garlic, with 1 tsp. of parsley, and ½ tsp. of each of thyme and rosemary, about one minute, or until fragrant.
4. Stir in milk, 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 skillet. Sprinkle with extra herbs if desired. Serve immediately.