Recipe: Herbed Skillet Chicken
Find a Conversation
| Fri, 07-09-2004 - 9:57pm |
Herbed Skillet Chicken
4 Boneless Skinless Chicken Breasts
1/2 tsp. Thyme
1 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste
1/2 cup plus 1 Tblsp. water - divided
1 Tblsp. cornstarch
2 Tblsp. chopped parsley
1 Tblsp. olive oil
In a heavy skillet (I suggest cast iron) heat olive oil over medium heat. Add chicken and cook 10 min or until slightly browned, turning once. Combine thyme, garlic, onion, salt and pepper, sprinkle over the chicken. Remove chicken from pan and keep warm. 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 and 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 Tblsp. water. Add to pan juices. Cook until thickened and translucent, stirring or whisking constantly. Pour sauce over chicken and sprinkle with parsley.
I ended up adding more water to make the sauce, but it was excellent.


Oh, this sounds yummy and looks pretty easy.
Making the decision to have a ch
Yes - exactly!
It could be something like this for yucky:
Made this again last night, and thought I'd post my changes.
Herbed Skillet Chicken
4 Boneless Skinless Chicken Breasts
1/2 tsp. Thyme
1 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste
1/2 cup plus 1 Tblsp. water - divided (I used chicken broth instead)
1 Tblsp. cornstarch
2 Tblsp. chopped parsley
1 Tblsp. olive oil
In a heavy skillet (I suggest cast iron) heat olive oil over medium heat. Add chicken and cook 10 min or until slightly browned, turning once. ( I definitely cooked mine longer last night.
Making the decision to have a ch
I'm wondering if you even need the corn starch... think it would be less appealing (sounds yummy) with the sauce less thick?
Thanks for sharing!
Susan :)
Natalie
Making the decision to have a ch