Pan Seared Chicken with Creamy Garlic Sauce

• 1 kg Chicken Breasts
• 10 grams dried oregano
• 10 grams basil
• 10 grams garlic paste
• 40 ml Lemon Juice
• 200 ml Orange Juice
• 5 grams Salt
• 5 grams White pepper
• 20 grams Butter
• 10 ml Vegetable oil
• 5 clove Garlic, minced
• 10 grams All purpose flour
• 200 ml Dairy Cream
• 50 ml Chicken Broth
• 1/2 cup Parmesan Cheese, grated
• 1 tsp Salt
• 1 tsp Red Chilli Flakes
• 1 tbsp Dried Oregano

1. Marinade the chicken breasts for 2 hours before cooking.
2. Heat a non-stick pan, add a teaspoon of oil.
3. Place the breasts on the pan and sear them for 6-8 minutes on each side
4. Cook the chicken till juices are clear and the flesh becomes white on the inside.
5. For the Sauce:- Take another pan, melt butter and oil in it.
6. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes.
7. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more.
8. Pour the dairy cream and chicken broth into the saucepan and stir.
9. Continue cooking until the mixture thickens, 3 to 5 minutes.
10. Add Parmesan cheese and mix it well.
11. Cook the sauce till the cheese melts.
12. Then add the seasonings to the sauce and mix them well
13. Plate the chicken breasts.
14. Pour some sauce over the chicken.
15. Serve extra sauce on the side.
16. Garnish with some chopped coriander or parsley.

chicken breasts, oregano, basil, garlic, lemon juice, orange juice, salt, white pepper, butter, vegetable oil, clove garlic, flour, cream, chicken broth, parmesan cheese, salt, red chilli, oregano

Taken from cookpad.com/us/recipes/340586-pan-seared-chicken-with-creamy-garlic-sauce (may not work)