Garlic Herb Chicken

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

We really love chicken. I think we could probably eat chicken every night and be perfectly fine. Actually, once I was making a weekly meal plan to grocery shop and I realized that every single meal I had planned used chicken. Sometimes though, I feel like I run out of fun ways to use it. You can only have chicken parmesan, chicken calzones, and chicken pasta so many times. That’s why I was so excited to see this recipe in my friend Amber’s blog. It’s such a simple concept and yet I have not made anything similar, at least in a long time. Amber said that she wanted to tweak the sauce a little bit so I made a few changes of my own. With this chicken I served roasted Yukon gold potatoes and peas.

Garlic Herb Chicken
Source: Amber’s Delectable Delights
This version is with my changes, Amber’s original recipe can be found here

Ingredients
1/3 cup of flour
1/2 tsp poultry seasoning
1/2 tsp garlic powder
salt and pepper
2 boneless skinless chicken breasts
1 tablespoon olive oil
4 cloves garlic, minced
1 1/2 cups vegetable broth (or chicken I used vegetable because that’s all I had)
1.5 teaspoon parsley
1/2 tsp poultry seasoning
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste

Directions
Pound chicken breasts so they are thin and even. Mix together flour, garlic powder, 1/2 teaspoon poultry seasoning, salt and pepper. Dredge the chicken breast in the flour

Preheat sauté pan to medium heat and add in olive oil and garlic. Add chicken to pan and cook until done. Remove chicken from pan and place on a plate, tent with foil to keep warm. Sprinkle some of the left over flour into the pan and cook for a minute to dissolve flour. Add the broth and deglaze the pan. Simmer until thickened. Add in remaining seasonings and stir to mix. Drizzle the garlic herb sauce over the chicken and potatoes.