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Herb Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 243kcal

Ingredients

  • 1 lb Chicken breast boneless skinless sliced into medallions
  • 2 tbsp Extra-virgin olive oil
  • 2 tsp Fresh parsley chopped
  • 1 tsp thyme leaves chopped
  • 1 tsp rosemary leaves chopped
  • 3 cloves garlic minced
  • 1 cup Beef broth
  • 1/2 cup milk
  • 1 tsp Cornstarch
  • 1 tbsp Water

Instructions

  • Season the chicken breast medallions with a pinch of salt and pepper.
  • Heat the oil a large nonstick pan over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 3 - 5 minutes each side)
  • In a bowl mix together the cornstarch and water until its smooth and the cornstarch is dissolved.
  • Add the garlic, thyme, and rosemary, and saute for about 1 minute, or until fragrant.
  • Stir in broth and milk and bring to a simmer; add the cornstarch mixture to the pan, and stir until the sauce has thickened slightly. Reduce the heat and simmer gently for a further minute to allow the sauce to thicken more.
  • Sprinkle with parsley and serve.

Nutrition

Calories: 243kcal | Carbohydrates: 6g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 160mg | Potassium: 539mg | Fiber: 1g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg