Recipe: Herbed Skillet Chicken

iVillage Member
Registered: 06-22-2004
Recipe: Herbed Skillet Chicken
6
Fri, 07-09-2004 - 9:57pm
Had this tonight...it was really good.

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.

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iVillage Member
Registered: 04-01-2004
Fri, 07-09-2004 - 10:13pm

Oh, this sounds yummy and looks pretty easy.

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iVillage Member
Registered: 06-22-2004
Sat, 07-10-2004 - 12:53am
I just did a large salad, it was late and it's been a bad week. I was thinking of doing the SBD mashed potatoes and using the sauce over them also. Will try again with that. But they are very easy and very yummy. We need an emoticon for yummy, don't ya think?
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Making the decision to have a ch

iVillage Member
Registered: 04-01-2004
Sat, 07-10-2004 - 8:50am

Yes - exactly!


It could be something like this for yucky:

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iVillage Member
Registered: 06-22-2004
Tue, 03-08-2005 - 3:46pm

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.

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Making the decision to have a ch

iVillage Member
Registered: 03-19-2003
Tue, 03-08-2005 - 8:02pm

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 :)

 

iVillage Member
Registered: 06-22-2004
Wed, 03-09-2005 - 2:48pm
No, I think it would be fine with no thickening, but to put it over rice or something, the thickness is kinda nice.

Natalie

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