INGREDIENTS
4 boneless, skinless chicken breasts
4 cloves of garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
Chopped fresh parsley for garnish
INSTRUCTIONS
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the butter and olive oil over medium heat. Add the chicken breasts and cook for about 6-8 minutes per side, or until cooked through and browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes.
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