Ingredients:

  • 1.5 lb chicken breast cutlets
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season chicken cutlets generously with salt and pepper.
  2. Heat olive oil and 1 tbsp of butter over medium-high heat until the butter foams. Add chicken and sear for 3–5 minutes per side until a mahogany-colored crust forms and the internal temperature hits 165°F (74°C). Remove chicken to a plate and let it rest.
  3. Lower the heat to medium. In the same skillet, add the remaining tbsp of butter, minced garlic, and red pepper flakes. Sauté for 60–90 seconds until fragrant.
  4. Pour in the heavy cream and dried oregano. Bring to a gentle simmer for 2 minutes.
  5. Stir in the grated Parmesan cheese, whisking constantly until the sauce is bubbling and glossy.
  6. Return the chicken and any resting juices to the pan, spooning the sauce over the meat for 1 minute to glaze.
  7. Garnish with fresh parsley.