Ingredients
4chicken breastsboneless skinless
salt and freshly ground black pepper
1½tbspolive oil
1tbspbutter
1tbspfresh garlicminced ((3 cloves))
2tspall-purpose flour
1cupmilk((anything but skim))
4ozcream cheese(diced into small cubes)
1tspfresh thymeminced
1tspfresh rosemaryminced
1tbspfresh parsleyminced, ((optional))
Preparation
Pound chicken evenly with the flat side of a meat mallet to ½-inch thickness.
Heat skillet over medium-high heat then add oil.
Season both chicken with salt and pepper.
Place chicken in skillet and cook 6 to 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees F in center, about 5 to 6 minutes longer.
Transfer chicken to a plate, tent with foil to keep warm.
Reduce burner to medium heat and melt butter in now empty skillet.
Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
Return chicken to pan, spoon sauce over chicken.
Sprinkle with parsley if desired and serve immediately.
