Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Fresh parsley, chopped for garnish
Instructions:
Add salt and black pepper to the chicken breasts
Put olive oil in a big skillet and heat it over medium-high heat
The chicken breasts should be cooked through and browned on both sides after being added to the pan
This should take about 6-7 minutes per side
Take the chicken out of the pan and set it aside
Add minced garlic to the same pan and cook for about one minute, until the garlic smells good
Add the flour to the garlic and mix it in with a whisk
Cook for one more minute
Slowly add the chicken broth while whisking all the time to keep the mixture from getting lumpy
Add the oregano, thyme, rosemary, and heavy cream and mix them in
Turn the heat down to low and cook for about three to four minutes, until the sauce gets thick
Put the chicken breasts back in the pan and cover them with the gravy
Before serving, sprinkle with fresh parsley
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