Opulent Chicken in Parmagiano Cream Sauce
Carbs Per Serving: Negligible
Effort: Average
Ingredients:
1/4 cup Canola oil
1/3 cup olive oil
Up to 1 whole package of real parmesean cheese
1/3 cup heavy cream or heavy whipping cream
dried Oregano to taste
Splash of Lemon Juice
1/2 to full stick of butter
1-2 Boneless chicken breasts
Patience
How to Prepare:
Put the Canola oil in a large frying pan on medium heat. Watch the
oil change consistency slightly. Place the chicken breasts in the
pan and adjust temperature to keep chicken sizzling nicely.
Pour Oregano into the palm of your hand. Place your other hand firmly palm-down on the first hand. Holding your hands above the chicken, turn your hands sideways and rub them together vigorously. Oregano powder should flow from your hands down onto the chicken. This has released teh essential oils in the dried Oregano and will result in much more flavor.
Cook chicken, turning only once. I let the white get to about half-way through the chicken, then flip.
Apply liberal oregano to the other side, using the same method.
After the chicken is firm, take out of pan and set aside. Add
lemon juice in and stir in Olive oil.
Next add in the heavy cream and butter. Warm until mixed.
Gradually add in parmesean cheese, stirring and making sure to get a
nice smoothe consistency. Add more cheese as necessary to get a nice
thick sauce. Add more oregano, if desired.
Variation: Add Basil as well. Garnish with fresh Basil leaves. Serve with Broccoli or Cauliflower.
