4 boneless skinless chicken breast halves ( I used 5 thighs )
1 teaspoon thyme ( I was out of thyme so I used Italian seasoning instead)
2 teaspoons garlic powder
1 teaspoon onion powder
salt and pepper to taste
1/2 cup plus 1 tablespoon water -- divided
1 tablespoon cornstarch
2 tablespoons chopped parsley
1 tablespoon olive oil
Directions:
In a skillet, heat olive oil over medium heat. Add chicken and cook 10
minutes or until slightly browned, turning once. Combine thyme, garlic
powder, onion powder and salt and pepper; sprinkle over chicken.
Remove
chicken, keeping warm and add 1/2 cup water to the skillet, using a
wire
whisk to scrape the pan and get up all the browned bits. Bring water
to
a boil, add chicken back in; cover, reduce heat and cook 10-20
minutes,
depending on thickness of chicken, until chicken is done. Remove
chicken from skillet. Combine cornstarch and remaining 1 tablespoon
water. Add to pan juices; cook until thickened and translucent,
stirring
or whisking constantly. Pour sauce over chicken and sprinkle with
parsley. ( I added the parsley when I added the 1/2 cup of water to the pan)
I also added 1/2 very thinly sliced onion with the chicken. I left it in the whole cooking time so it was very very soft. You can add mushrooms too if you like. Play with the spices and make this recipe your own.
1 teaspoon thyme ( I was out of thyme so I used Italian seasoning instead)
2 teaspoons garlic powder
1 teaspoon onion powder
salt and pepper to taste
1/2 cup plus 1 tablespoon water -- divided
1 tablespoon cornstarch
2 tablespoons chopped parsley
1 tablespoon olive oil
Directions:
In a skillet, heat olive oil over medium heat. Add chicken and cook 10
minutes or until slightly browned, turning once. Combine thyme, garlic
powder, onion powder and salt and pepper; sprinkle over chicken.
Remove
chicken, keeping warm and add 1/2 cup water to the skillet, using a
wire
whisk to scrape the pan and get up all the browned bits. Bring water
to
a boil, add chicken back in; cover, reduce heat and cook 10-20
minutes,
depending on thickness of chicken, until chicken is done. Remove
chicken from skillet. Combine cornstarch and remaining 1 tablespoon
water. Add to pan juices; cook until thickened and translucent,
stirring
or whisking constantly. Pour sauce over chicken and sprinkle with
parsley. ( I added the parsley when I added the 1/2 cup of water to the pan)
I also added 1/2 very thinly sliced onion with the chicken. I left it in the whole cooking time so it was very very soft. You can add mushrooms too if you like. Play with the spices and make this recipe your own.
