Portion Size:  4 oz. chicken 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ lbs. boneless skinless chicken breast or thighs
Salt and Pepper to season
2 tablespoons cooking oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup nonfat milk
1 cup reduced sodium chicken broth
¼ cup cornstarch

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Spray a large skillet with nonstick spray.  Heat oil in skillet.
2	Season chicken with salt and pepper. Add chicken and cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm.	Cook until internal temperature of chicken reaches 165 degrees F.
3	In a small bowl stir to combine chicken broth and cornstarch. In the large skillet add garlic powder, onion powder, parsley, rosemary, thyme, milk, and broth. Bring to a boil and reduce heat to simmer until thick.
4	Add chicken. Spoon sauce over chicken. Heat through and serve.