"Just a quick note to let you know my family LOVED the Herbed Skillet Chicken! I added mashed potatoes for the kids and they wanted more of the "gravy" for their chicken and potatoes. Finally, a healthy replacement for the fried chicken that I hate to make but the family loves to eat. Thank you!" ~Angie
Herbed Skillet Chicken
Serves 4
· 4 boneless skinless chicken breast halves
· 1/2 teaspoon thyme
· 1 teaspoon garlic powder
· 1/2 teaspoon onion powder
· salt and pepper to taste
· 1/2 cup plus 1 tablespoon water -- divided
· 1 tablespoon cornstarch
· 2 tablespoons chopped parsley
· 1 tablespoon olive oil
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.
LC SERVING SUGGESTIONS: Sauteed green beans and a big green salad (watch the carb count on your salad dressings. Higher fat dressings usually have lower carb counts)
SERVING SUGGESTIONS: Follow LC Suggestion above and add brown rice.
