Ever wanted to have a creamy garlic chicken without all the saturated fat from cream? Well now you can! Try our new recipe where we use 2% milk instead of heavy cream and still manage to get a nice creamy texture! 

Ingredients:

• 1 tbsp canola oil
• 4 skinless chicken breast
• 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

Instructions: 

1. In a large pot, heat canola oil. 
2. In a separate bowl combine spices together and spread it over chicken pieces.
3. Sear the chicken pieces on each side for 2-3 minutes. 
4. Add minced garlic and saute for a minute. 
5. Add the low sodium broth and stir to incorporate everything together (including any flavours stuck to the bottom of the pot). 
6. Cover with a lid, and cook for around 15-20 minutes until chicken is well done. 
7. In a bowl or cup, whisk the cornstarch into the milk and add it to the cooked chicken. 
8. Saute on a medium to high heat, stirring occasionally, until your desired sauce thickness is reached (~5 mins).  
9. Serve with a side of lightly roasted green beans, broccoli or asparagus.

*Add mushrooms to add both flavour and some fibre. 

Nutritional information (per serving):

175 kcal / 27g protein / 4.4g carbohydrate / 4.7g fat

Photo credit: Salt & Lavender