4 chicken breasts pounded 1/2” thin

2 tsp onion and garlic powder 1 tsp fresh chopped

1 tsp fresh chopped parsley

1/2 tsp dried thyme

1/2 tsp dried rosemary*

salt and pepper For sauce:

For sauce:

4 cloves garlic minced

1 tsp fresh chopped parsley

1/2 tsp dried thyme and dried rosemary

1 cup milk

Salt and k pepper

1 tsp cornstarch mixed with 1 tbsp water

Coat breasts with onion and garlic powders, herbs. salt and pepper.

Heat 1 tbsp oil in large pan over medium-high heat and cook chicken breasts until opaque, about 5 minutes each side. Set aside on a plate. To the same pan,

To the same pan, heat another 2 teaspoons of olive oil and sauté garlic with pars ley, thyme and rosemary, for about 1 minute until fragrant.

Stir in milk. Season with salt and pepper. Bring to a boil. Add cornstarch mixture to pan, quickly stirring until sauce thickens. Reduce heat and return chicken to pan. Sprinkle with extra herbs and serve.