Creamy Herb Chicken
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. |
Posted in Chicken Dinner Recipes
