Ever wanted to have creamy garlic chicken without all the saturated fat from cream? Well now you can! Try this recipe and use 2% milk instead of heavy cream and still get a nice creamy texture!
1tbsp canola oil
3-4 skinless chicken breasts (1-1.25lbs)
1 tsp Italian seasoning
½ tsp salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
2 tsp garlic, minced
1 cup low sodium chicken broth
¾ cup 2% milk
1 ½ tablespoons cornstarch
In a bowl combine spices together and spread it over chicken pieces.
In a large pot, heat canola oil and sear chicken pieces on each side for 2-3 minutes.
Add minced garlic and sauté for a minute. Add broth and stir to incorporate everything together (including any flavours stuck to the bottom of the pot).
Cover with a lid and cook for around 15-20 minutes until chicken is well done.
In a bowl, whisk cornstarch and milk and add it to the cooked chicken. Sauté on medium to high heat, stirring occasionally, until your desired sauce thickness is reached (~5 mins).
*Add ½ cup mushrooms to add both flavour and some fibre. Serve with a side of lightly roasted green beans, broccoli or asparagus.
Nutrition Facts (per 4oz serving)
204 cal / 26g protein / 6g carbohydrate / 8g healthy fats
Sadaf Shaikh, PMDip, RD
*Please be aware that these are general guidelines. Nutrition and intake vary by age, sex, height, activity, being pregnant or breastfeeding, and medical conditions. For more information or to book an nutrition counselling appointment, contact email@example.com or visit www.sadafshaikh.ca.
Background Photo Credit: Salt & Lavender