2.1.8 Creamy herbed chicken
Serves: 4
Time to actively work on it: 30 min
Ingredients
| Amount | Ingredient | Preparation |
| 350 | g | pasta |
| For the chicken:
| 4 | | chicken breasts | pounded |
| 2 | tsp | garlic powder |
| 1 | tsp | parsley | chopped |
| 1/2 | tsp | thyme | chopped |
| 1/2 | tsp | rosemary | chopped |
| For the sauce:
| 4 | cloves | garlic | minced |
| 1 | tsp | parsley | chopped |
| 1/2 | tsp | thyme | chopped |
| 1/2 | tsp | rosemary | chopped |
| 250 | ml | cream |
| 150 | ml | milk |
| | | salt |
| | | pepper |
| |
Instructions
- Cook pasta.
- Coat chicken breasts with the garlic powder and herbs. Season
generously with salt and pepper.
- Heat oil or butter in a frying pan over medium-high heat.
- Cook chicken breasts until opaque and no longer pink inside.
- Transfer to a plate; set aside.
- Saute garlic, with parsley, thyme and rosemary, for about 1 minute,
or until fragrant in the same pan.
- Stir in milk (or cream); season with salt and pepper, to taste and
bring to 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.
Notes:
Replace thyme and rosemary with basil and oregano or tarragon as a
variation.
