1 pound chicken breasts
1 t Italian seasoning
2 T olive oil
½ cup butter, cubed
2 cups heavy whipping cream
4 garlic cloves, minced
1 t Italian seasoning
2 cups parmigiano Reggiano, grated
Heat olive oil in a large skillet, over medium high heat. Season chicken with Italian seasoning and salt & pepper. Sear chicken on both sides until cooked through. Remove to cutting board. In the same pan, over medium-low heat, add the butter and cream, and whisk until butter has melted. Add in the minced garlic, Italian seasoning, salt, and pepper, and whisk until smooth. Bring to a simmer and cook for 3-4 minutes, whisking constantly, until it starts to thicken. Stir in the parmesan cheese until the sauce is smooth. If the sauce ends up too thick, add some of the reserved pasta cooking water to thin it out.
