Tuesday, March 02, 2021

Creamy Oregano Chicken

Anyone still out there?
First and foremost, my sincerest apologies for neglecting my little corner of blogland.  Life got in the way, and I fell off the updating and cooking wagon, only to find it extremely hard to jump back on.

It's been a bit hard, but I am trying to get back on track, start sharing great recipes with you all again, and continue rebuilding my recipe stash here on Full Bellies, Happy Kids.

If you're still following, please leave me a comment down below, just letting me know if you see this post and if you're still around.

The recipe I'm sharing with you today is a variation on my Chicken in Cream Sauce that is already here on the blog.  I just changed it up slightly and the result was delicious.  Hope you enjoy!

Creamy Oregano Chicken

4 chicken breasts, skinless, and pounded down to 1/2 inch thickness (I usually will take the breasts and slice them in half lengthwise)
Milk and bread crumbs for dredging
1/4 cup butter or margarine
1/3 cup chicken broth
Minced garlic
3/4 cup whipping cream
Black pepper to taste and oregano to taste
Parmesan cheese 

Dredge the chicken breasts in the milk and then in the flour. 

In a skillet, melt the butter and then fry the chicken until done.  It will take about 10 minutes, flipping over halfway through.  Set aside and keep warm.

When done, scrape all the bits from the bottom of the skillet, add in the chicken broth and garlic, and cook for about a minute.  Add in the heavy cream, black pepper and oregano, and finish off with some Parmesan cheese to taste.

Combine well and let it thicken slightly, over slow heat.  Pour over the chicken and serve immediately.

I served ours with egg noodles, and a side salad.