Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into 4 cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and gently pound the thickest part with a mallet until the breast is an even thickness of about 3/4 inch.
  2. In a shallow bowl, whisk together the flour, salt, pepper, and garlic powder. Coat each piece of chicken, shaking off the excess.
  3. Heat olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams and begins to brown.
  4. Sear chicken for 5–7 minutes per side until a deep golden-brown crust forms. Remove chicken to a plate and set aside.
  5. Lower heat to medium. Add minced garlic and cook for 30–60 seconds until fragrant.
  6. Pour in the chicken broth and use a whisk to scrape up the browned bits (fond) from the bottom of the pan. Simmer for 2 minutes.
  7. Stir in the heavy cream and dried oregano. Simmer gently to thicken.
  8. Gradually whisk in the grated Parmesan cheese until melted and smooth. Return chicken to the pan and spoon sauce over the meat before garnishing with fresh parsley.