Creamy Herb Chicken

• 4 chicken breasts (pounded ½-inch thin)
• 2 teaspoons each of onion powder and garlic powder
• 1 teaspoon fresh chopped parsley
• ½ teaspoon each of dried thyme and dried rosemary*
• salt and pepper, to season

For The Sauce:

• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 teaspoon fresh chopped parsley
• ½ teaspoon each of dried thyme and dried rosemary
• 1 cup milk (or half and half)*
• Salt and freshly ground black pepper, to taste
• 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. 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.
3. 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.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. 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.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.