Chicken in Parmagiano Cream Sauce

2/3 cup olive oil
1 package of 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

Put 1/3 cup olive 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.

Pour Oregano into the palm of your hand. Holding your hands above the chicken, rub them together vigorously so that the oregano powder flows from your hands down onto the chicken. This will release the essential oils in the dried Oregano and will result in much more flavor.

Cook chicken, turning only once. 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 rest of the 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.

You can also add Basil as well.

Tastes well when served with Broccoli or Cauliflower.

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