Creamy Garlic Herb Chicken

Ingredients

• 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil
• 1 Tbsp butter
• 1 Tbsp minced fresh garlic
• 2 tsp all-purpose flour
• 1 cup milk, anything but skim
• 4 oz. cream cheese, diced into small cubes
• 1 tsp minced fresh thyme
• 1 tsp minced fresh rosemary
• 1 Tbsp minced fresh parsley, optional

Directions

1. Using the smooth face of a meat mallet, flatten the chicken to an even 1/2-inch thickness. Set a skillet over medium-high heat, then pour in the oil. Sprinkle the chicken with salt and pepper.
2. Lay the chicken in the skillet and cook for 6 – 7 minutes, until the underside is golden. Flip it and keep cooking until the centers of the chicken breasts reach 165 degrees, about 5 – 6 minutes more. Move the chicken to a plate and cover it loosely with foil so it stays warm.
3. Turn the burner down to medium heat, then drop in the butter and let it melt in the empty skillet. Stir in the garlic and cook just until it starts to turn pale gold, about 20 seconds. Add the flour, then cook and stir the whole time, until it is lightly golden too, about 20 seconds.
4. Whisk as you pour in the milk, then add the diced cream cheese, rosemary and thyme. Add a little salt and pepper to taste. Keep whisking while the cream cheese melts, and let the sauce come to a simmer.
5. Slide the chicken back into the pan and spoon the sauce over the top. Finish with parsley if you want it, and serve immediately. If you see a poultry herb blend, it can stand in for buying both thyme and rosemary separately.