A delightful and creamy chicken dish with a touch of Parmesan and fresh herbs.
Heat the butter in a skillet over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chicken breasts and sprinkle with fresh and dried oregano. Cook until lightly browned on both sides.
Cook the chicken in batches if needed to avoid overcrowding the skillet.
Remove the chicken from the skillet and set aside.
Cover the chicken with foil to keep it warm.
Pour the white wine into the skillet and deglaze by scraping up any browned bits.
Deglazing adds depth to the sauce by incorporating the browned bits.
Add the garlic and cook until fragrant.
Avoid burning the garlic as it can turn bitter.
Stir in the heavy cream and bring to a simmer.
Simmer gently to prevent the cream from curdling.
Add the nutmeg, Parmesan cheese, parsley, and lemon juice. Stir until the cheese is melted.
Adjust the seasoning to taste at this stage.
Return the chicken to the skillet and cook until fully heated through.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Serve the chicken with the sauce spooned over and garnish with additional parsley.
Serve immediately for the best flavor and texture.
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