Ingredients
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2 tablespoons unsalted butter
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1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano
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3/4 cup dry vermouth
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2 garlic cloves, minced
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1 cup heavy cream
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1 teaspoon nutmeg, freshly grated
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4 1/2 ounces freshly grated parmesan cheese
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh lemon juice
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salt and pepper
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4 boneless skinless chicken breast halves, cut up
Instructions
- In skillet, heat butter over medium heat.
- When butter foams, add chicken and oregano.
- (Do not overcrowd).
- Sauté in batches for 3-5 minutes until chicken is lightly browned but not cooked all the way through.
- Remove chicken to a warm platter and tent with foil to keep warm.
- Add the vermouth to the skillet.
- Over high heat, deglaze the pan, stirring well, scraping up the drippings.
- Add the garlic and boil over moderately high heat until the liquid is reduced by half.
- Add the cream, reduce the heat and simmer until cream has thickened slightly to a sauce-like consistency.
- Add the nutmeg, cheese, parsley and lemon juice.
- Stir until the cheese is melted.
- Return chicken to sauce to finish cooking and heat through.
- Season with salt and pepper.
- Sprinkle with parsley.