Serve with your favorite vegetables or a side salad to round out the meal.
My family loves chicken meals and its nice to change up different flavors. This Herbed Chicken with Cream Sauce is easy and comes together fast, great for any night of the week!
The chicken breasts are simply seasoned with herbs and baked.
A cream sauce is made from chicken broth and drippings from baking and cream to drizzle over the chicken.
The herby chicken flavors are sure to please and delicious all times of the year! The blend of flavors of thyme,
For meal variations serve over rice, or pasta, or paired with your favorite vegetables and a roll.
Herbed Chicken with Cream Sauce
Ingredients:
2 pounds chicken breast
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion diced
1 tablespoon minced garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried mustard powder
1/2 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1 1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons Clabber Girl Corn Starch
Directions:
In a small pan add the olive oil, butter, onions, and garlic and saute them. In a small mixing bowl add the thyme, salt, mustard powder, pepper, parsley, and basil and mix together. Then add the sauted onions and garlic to the herb mixture. Pour the chicken broth to a 9 x 13 baking dish. Rub each chicken breast in the herb mixture on both sides then place them in the baking dish with the chicken broth. Cover with foil and bake at 350 degrees for 1 hour.
Remove chicken breast from the oven. Remove them from the baking dish and cover to keep warm. Pour chicken broth and drippings into a medium sauce pan to make the sauce. Add the cream and whisk together. Add corn starch to the sauce and bring to a boil for about 2 minutes to thicken the sauce. Add salt and pepper to taste if needed. Drizzle over herbed chicken. Serve.
PRINTABLE RECIPE HERE
Serve with your favorite vegetable sides, over rice or pasta for an added complete meal.
This post is sponsored by Clabber Girl but my
thoughts/opinions are always 100% my own
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