4 boneless skinless chicken breast halves ( I used 5 thighs )
1/2 teaspoon thyme ( I was out of thyme so I used Italian seasoning instead)
1 teaspoon garlic powder
1/2 teaspoon onion powder ( I used 1 teaspoon)
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)
1/2 teaspoon thyme ( I was out of thyme so I used Italian seasoning instead)
1 teaspoon garlic powder
1/2 teaspoon onion powder ( I used 1 teaspoon)
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)
