Number Of Ingredients 14 Steps:
Rub garlic, oregano, salt and pepper all over the chicken breasts and set aside for ten minutes. Heat butter and olive oil in a cast iron skillet, and add the chicken to the pan. Cook for 4-5 minutes on each side or till cooked through and no longer pink based on the size of the breasts. Once the chicken is cooked, transfer it to a plate and cover loosely with foil. In the same pan, heat the remaining butter and olive oil for the sauce and add the garlic. Saute the garlic for a minute till fragrant and add the flour. Cook the flour for a minute and slowly start whisking in the milk till the sauce thickens. Simmer the sauce for 2-3 minutes and add the oregano, basil, salt and pepper. Stir everything together and add the chicken breasts back to the pan. Simmer the chicken in the sauce for 2 minutes and turn off the flame. Serve hot.
Time 4h5m Yield 4 servings. Number Of Ingredients 7 Steps:
Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.
Time 30m Number Of Ingredients 11 Steps:
Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and 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 centre 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.
Time 4h5m Yield 5 serving(s) Number Of Ingredients 7 Steps:
Place chicken in crock pot. Combine the soup, milk, sauce mix, thyme and parsley and pour over chicken. Cover and cook on low for 4-5 hours. Serve over fettuccine if desired.
More about “creamy herbed chicken recipes”
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.
