- 5 minutes
- 20 minutes
- Warm a large skillet over medium-high heat, then add olive oil. Season the chicken breasts with salt, garlic powder and pepper on both sides. Gently place them in the pan, away from your body to prevent oil splash.
- When golden brown on the bottom, after about 6 minutes, flip and cook the chicken for another 5 minutes, until internal temperature reads 165°F. Transfer to a plate and tent with foil to keep it warm and moist.
- Lower the heat to medium and melt the butter. Add flour and whisk until the mixture is a sandy texture. Cook 1 minute more and slowly pour in the milk, whisking continuously until thickened.
- Add the minced garlic, Parmesan, oregano, rosemary and thyme. Return the chicken to the pan and spoon the sauce over top. Cook for 2 minutes, or until warm throughout. Season with salt and pepper, to taste.
Serve immediately with garlic bread and a glass of Sauvignon Blanc.
Recipe Tip: For a lighter version, skip the cream and flour and use fresh lemon juice instead. This spin is fresh and tangy and also pairs perfectly with Sauvignon Blanc wine!