Description
An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 3 cloves garlic, chopped
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 2 ounces cream cheese, softened
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken breasts with oregano
- basil
- salt
- and black pepper.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear
- 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant
- about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated
- about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens
- 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook
- stirring occasionally
- until the cheese is melted into the sauce
- about 5 minutes.
- Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4