INGREDIENTS
4
Chicken thigh cutlets
1/2 cup
Massel chicken style liquid stock
1
Large pinch Garlic powder
1
Large pinch Onion powder
1
Large pinch Thyme, dried
2 tbsp
Plain flour
1
Large pinch Salt
2 tsp
Olive oil, extra virgin
20 g
Butter, unsalted
2 tbsp
Milk