Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken breasts
  • ½ cup (65g) all-purpose flour
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • ½ cup (120ml) chicken broth
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tsp (2g) dried oregano

Instructions:

  1. Pat the chicken breasts dry with paper towels. In a shallow dish, whisk together the flour, salt, and pepper. Dredge each cutlet in the mixture, shaking off the excess.
  2. Heat olive oil and butter over medium-high heat until the butter foams. Sear chicken for 3-5 minutes per side until a deep mahogany crust forms, then remove to a plate.
  3. Reduce heat to medium. Sauté minced garlic for 30-60 seconds until fragrant. Pour in chicken broth and whisk vigorously to deglaze the pan.
  4. Stir in the heavy cream and dried oregano, simmering gently for 3-4 minutes until the sauce thickens slightly.
  5. Whisk in the Parmesan cheese until melted. Return the chicken and any resting juices to the skillet.
  6. Simmer for another 2-3 minutes, spooning sauce over the chicken until the internal temperature reaches 165°F (74°C). Garnish with fresh parsley.