Chicken with a Garlic Herb Pan Sauce
Pan seared chicken with a rich garlicky herb pan sauce.
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of butter
- 3 cups of chicken stock
- 1/3 cup of whole milk, cold
- 2 tablespoons of cornstarch
- 1 tablespoon of dried onion flakes
- 1 tablespoon of dried herbs (parsley, dill, thyme, Italian herb blend)
- 1 teaspoon of dried garlic flakes (or 2 finely minced cloves of fresh garlic)
Instructions
- Season 4 boneless skinless chicken breasts with garlic powder, onion powder, cumin, salt and black pepper
- Place 2 tablespoons of butter into a large skillet over medium heat
- Once the skillet is warm and the butter has melted, arrange the seasoned chicken breast in a single layer
- Cook the chicken for 4-5 minutes per side or until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees
- Transfer the cooked chicken onto a plate and set aside for now
- Add 3 cups of chicken stock into the skillet and use a wooden spoon to work up the brown bits from the bottom of the skillet
- Bring the chicken stock to a simmer
- While the chicken stock is coming to a simmer, combine 1/3 cup of whole milk with 2 tablespoons of cornstarch in a small bowl
- Once the stock is simmering, add the cornstarch mixture along with 1 tablespoon of dried parsley, 1 tablespoon of dried onion flakes and 1 teaspoon of dried garlic flakes and whisk to combine
- Simmer for several minutes or until the sauce begins to thicken
- Add the chicken back into the skillet
- Serve immediately