garlic and herb chicken with cream sauce

How To Make garlic and herb chicken with cream sauce

• 1

  preheat oven to 375 in a microwave safe bowl melt all but 3TBSP of the butter. add the garlic,salt, and Italian seasoning set aside. salt and pepper the chicken on both sides (if using boneless chicken breast take a fork and poke multiple holes into the chicken so that the flavor can get into all the meat)
• 2

  in a cast iron or a oven proof pan melt 3 TBSP of butter put chicken thighs skin side down and brown for 10 minutes after 5 minutes start basting with your butter and herb mixture put pan in oven for 20 minutes basting with the butter mixture every five minutes, use the pan juices as well(the goal is to keep the chicken moist)the chicken is done when internal temp reaches 160 take pan out of the oven and place on a burner. remove chicken and put on a warm plate to rest
• 3

  in the pan that the chicken was cooked in add the remaining butter used for basting bring to the pan juices, bring to a boil , add the flour and whisk until smooth cook for about a minute stir constantly to cook out the raw flour flavor add the milk slowly stir until completely smooth sauce is done when it coats the back of a spoon. add salt and pepper to taste.
• 4

  place chicken on a plate spoon gravy over the chicken and enjoy :)
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