Creamy Garlic Chicken

By spend with pennies

Ingredients

1½ pounds chicken cutlets (or boneless skinless chicken breasts cut horizontally* )
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon black pepper
1 tablespoon olive oil
2 tablespoon salted butter
8 cloves garlic (thinly sliced)
½ cup dry white wine (or chicken broth)
½ cup heavy whipping cream (or evaporated milk mixed with 1 teaspoon cornstarch)
½ cup chicken broth
½ teaspoon dried basil
¼ cup grated Parmesan cheese (optional, for garnish)

Prep Time10mins
Cook Time12mins
Servings4

Instructions

Season the chicken with oregano, salt, and pepper.

In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the chicken (in batches if needed) and cook for 3 minutes per side, until browned and cooked through. Transfer it to a plate and lightly cover to keep warm.

To make the sauce, reduce the heat to medium and add the butter and garlic to the pan. Cook until fragrant and starting to soften, about 1 minute.

Stir in the white wine, scraping up any brown bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 to 4 minutes.

Whisk in the heavy cream, broth, and basil. Simmer uncovered for 8-12 minutes or until slightly thickened.

Add the chicken back to the pan, along with any juices, and cook just until heated through, about 2 minutes. Serve topped with Parmesan cheese if desired.