Espresso and Lime

0 Season 4 boneless skinless chicken breasts with garlic powder, onion powder, cumin, salt and black pepper
1 Place 2 tablespoons of butter into a large skillet over medium heat
2 Once the skillet is warm and the butter has melted, arrange the seasoned chicken breast in a single layer
3 Cook the chicken for 4-5 minutes per side or until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees
4 Transfer the cooked chicken onto a plate and set aside for now
5 Add 3 cups of chicken stock into the skillet and use a wooden spoon to work up the brown bits from the bottom of the skillet
6 Bring the chicken stock to a simmer
7 While the chicken stock is coming to a simmer, combine 1/3 cup of whole milk with 2 tablespoons of cornstarch in a small bowl
8 Once the stock is simmering, add the cornstarch mixture along with 1 tablespoon of dried parsley, 1 tablespoon of dried onion flakes and 1 teaspoon of dried garlic flakes and whisk to combine
9 Simmer for several minutes or until the sauce begins to thicken
10 Add the chicken back into the skillet
11 Serve immediately