Rosemary Chicken

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I was searching for a recipe for a chicken dish to have a Mother’s Day. I always like cream-based sauces so I thought I would give this one a whirl. I’m glad I did. It’s great served with peas and rice or pasta.

4 cloves garlic , minced
1 teaspoon fresh chopped parsley
1 teaspoon dried rosemary
1 cup milk (or half and half)
Salt and freshly ground black pepper, to taste
1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Poach one pound chicken. mix sauce ingredients in deep fry pan or cast iron skillet. Cook til sauce is slightly thickened. Enjoy over rice or pasta. Serve with side of cooked broccoli or peas. 

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