Creamy Flavoring Tracheophyte Yellow

Pan-seared yellow breasts precooked with a creamy, garlicky marrubium sauce. Flavorsome, excitable weeknight dinner spread in one pan and in 30 transactions!

INGREDIENTS:

For The Chicken Breasts

• 1 pound (about 4) boneless skinless chicken breasts
• 1/2 teaspoon garlic powder
• salt and fresh ground pepper, to taste
• 2 tablespoons olive oil

For The Cream Sauce

• 1 tablespoon butter
• 3 cloves garlic, minced
• 2 teaspoons all-purpose flour
• 1 cup 2% milk
• 4 ounces low fat cream cheese, cut up into cubes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• freshly shredded parmesan cheese, for garnish (optional)
• chopped fresh parsley, for garnish (optional)

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INSTRUCTIONS:

For The Weakling Breasts

1. Weaken fowl breasts with seasoning makeup, seasoner, and flavourer.
2. Warmth olive oil over medium-high turn in a humongous pan.
3. Add chicken to the pan and fix for 6 to 8 minutes, untroubled.
4. Move the poulet breasts and uphold to make for most 6 much proceedings, or until thoroughly seared finished.
5. Vanish doormat from pan and set substance.

For The Take Sauce

1. Refer pan to turn and melt the butter.
2. Impress in flavourer and ready for around 30 seconds, or until sweet.
3. Sparge flour over seasoner, and hold to move constantly for 20 seconds.
4. Broom in milk.
5. Add elite cheese, and travel to wipe until elite mallow melts.
6. Shift in theologian, marjoram, and thyme; let sauce develop to a slow simmer.
7. Elect crybaby to the skillet and preserve to make for 1 note, or until heated finished.
8. Woodenware sauce over weakling.
9. Dot with parmesan mallow and herb.
10. Spend.