Chicken Breast In Parmesan

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 4 boneless skinless chicken breast halves, cut up
• 1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano
• 3/4 cup dry vermouth
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 teaspoon nutmeg, freshly grated
• 4 1/2 ounces freshly grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• salt and pepper

Recipe

• 1 in skillet, heat butter over medium heat.
• 2 when butter foams, add chicken and oregano.
• 3 (do not overcrowd).
• 4 sauté in batches for 3-5 minutes until chicken is lightly browned but not cooked all the way through.
• 5 remove chicken to a warm platter and tent with foil to keep warm.
• 6 add the vermouth to the skillet.
• 7 over high heat, deglaze the pan, stirring well, scraping up the drippings.
• 8 add the garlic and boil over moderately high heat until the liquid is reduced by half.
• 9 add the cream, reduce the heat and simmer until cream has thickened slightly to a sauce-like consistency.
• 10 add the nutmeg, cheese, parsley and lemon juice.
• 11 stir until the cheese is melted.
• 12 return chicken to sauce to finish cooking and heat through.
• 13 season with salt and pepper.
• 14 sprinkle with parsley.