I’ve made this for guests twice in the last couple of weeks, and it’s been a huge hit. Sometimes I find it hard to make chicken that has lots of flavor and moisture, but doesn’t take a crazy amount of work. This recipe definitely checks all the boxes.
Creamy herb chicken
What you’ll need:
- four chicken breasts, sliced in half to make them thinner
- salt and pepper to taste
- garlic, oregano and basil to taste
Season the chicken generously. The original recipe suggests cooking these on the stove, but since I usually have a couple other dishes on the go, I find it easier to throw them in the oven. Just spray a baking dish and toss them in. I cooked them at 400 for about 20 minutes, turning them a couple of times.
For the sauce you’ll need:
- four cloves of garlic, minced
- more basil, oregano and any other spices that strike your fancy
- one cup half-and-half (or milk)
- salt and pepper, to taste
- a teaspoon of cornstarch mixed with a tablespoon of water
Heat some olive oil in a pan, and saute the garlic and spices for a minute or two until your house smells amazing (if it doesn’t already from the chicken cooking). Stir in the cream or milk and season with the salt and pepper. Let it come to a boil before adding the cornstarch mixture, stirring it quickly. Reduce to a simmer and let it thicken. Pour that glorious sauce over the chicken and serve.