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Herbed Chicken with Cream Sauce


2 pounds chicken breast

1 tablespoon olive oil

1 tablespoon butter

1/4 cup onion diced

1 tablespoon minced garlic

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon dried mustard powder

1/2 teaspoon pepper

1 teaspoon dried parsley

1 teaspoon dried basil

1 1/2 cup chicken broth

3/4 cup heavy cream

2 tablespoons Clabber Girl Corn Starch


In a small pan add the olive oil, butter, onions, and garlic and saute them. In a small mixing bowl add the thyme, salt, mustard powder, pepper, parsley, and basil and mix together. Then add the sauted onions and garlic to the herb mixture. Pour the chicken broth to a 9 x 13 baking dish. Rub each chicken breast in the herb mixture on both sides then place them in the baking dish with the chicken broth. Cover with foil and bake at 350 degrees for 1 hour.

Remove chicken breast from the oven. Remove them from the baking dish and cover to keep warm. Pour chicken broth and drippings into a medium sauce pan to make the sauce. Add the cream and whisk together. Add corn starch to the sauce and bring to a boil for about 2 minutes to thicken the sauce. Add salt and pepper to taste if needed. Drizzle over herbed chicken. Serve.