Ingredients:
2 tablespoons unsalted butter
4 boneless skinless chicken breast halves, cut up
1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano
3/4 cup dry vermouth
2 garlic cloves, minced
1 cup heavy cream
1 teaspoon nutmeg, freshly grated
4 1/2 ounces freshly grated parmesan cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
salt and pepper
Directions:
In skillet, heat butter over medium heat.
When butter foams, add chicken and oregano.
(Do not overcrowd).
Saute 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.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.