Ingredients:
- 4 boneless skinless chicken breasts (about 1 1/2 pounds), pounded to an even thickness
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/4 cup dry white wine (optional)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions:
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Prepare the Chicken: Pound the chicken breasts between sheets of plastic wrap or parchment paper until about 1⁄2-inch thick.
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Season the Flour: In a shallow dish, mix together the flour, garlic powder, oregano, salt, and pepper.
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Coat the Chicken: Dredge the chicken breasts in the flour mixture on both sides, making sure to evenly coat them. Shake off any excess flour.
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Cook the Chicken: In a Nutristahl Large Skillet, heat the olive oil over medium-high heat. Cook the chicken breasts for 4-5 minutes per side, until golden brown and cooked through. Once cooked, transfer the chicken to a plate.
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Prepare the Sauce: Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
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Deglaze the Pan: Pour in the white wine (if using) to deglaze the pan. Scrape up any browned bits stuck to the bottom with a spatula and let cook for 1 minute.
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Create the Creamy Sauce: Whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle simmer.
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Add the Parmesan: Stir in the Parmesan cheese and whisk vigorously until the cheese melts into the sauce, creating a creamy, smooth consistency.
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Combine Chicken and Sauce: Return the cooked chicken breasts back into the skillet, turning them to coat both sides with the creamy Parmesan sauce.
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Finish: Once the chicken is fully heated through, remove the skillet from the heat. Garnish with fresh parsley.
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Serve and Enjoy: Serve the chicken and creamy sauce over rice, pasta, or mashed potatoes for the perfect meal!
