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Creamy Herb Chicken Recipe

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This recipe for Creamy Herb Chicken, by , is from Jess's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Penny Krause

Category:
Category:

Ingredients:  
Ingredients:  
Chicken:
6 bone in skin on chicken thighs
2 tsp each of onion powder & garlic powder
1 tsp parsley
1/2 tsp each of dried thyme and dried rosemary
salt & pepper to season

Sauce: (I doubled sauce ;))
8 cloves minced garlic (or 2 Tbsp)
3 tsp parsley
1 tsp dried thyme & dried rosemary
2 C. milk (or light cream)
salt and pepper to taste
2 tsp. cornstarch mixed w/ 2 Tbsp water, until smooth

Directions:
Directions:
Chicken:
Coat chicken breasts with onion and garlic powders and herbs. Season generously with salt and pepper.
Bake at 400 for 1 hour.

Sauce:
In a skillet, heat 2 tsp. olive oil and saute garlic, with parsley, thyme, & rosemary for about 1 minute, or until fragrant.
Stir in milk (or cream); season with salt and pepper, to taste.
Bring to a boil; add the cornstarch mixture to the center 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. Sprinkle with extra herbs if desired. Serve immediately.
(I added a 1/4 C of white wine for extra flavor)

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
1. Can use boneless chicken breasts & brwon in a skillet w/1 Tbsp. of olive oil instead of baking if you want to cut down on cooking time.
2. If you don't like thyme and rosemary, substitute these w/basil,oregano, or use tarragon.

 

 

 

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