Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 2 tablespoons olive oil

For the White Wine Sauce:

• 1 cup dry white wine (such as Sauvignon Blanc or Chardonnay)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese
• 1/2 cup slury
• 1 teaspoon of worcestershire sauce
• 2 tablespoons unsalted butter
• 1/2 tablespoon of garlic, minced
• 1 teaspoon Dijon mustard, dried oregano, dried paprika, dried basil
• 1 tablespoon chopped fresh parsley (for garnish)
• Salt and black pepper to taste

Instruction

Preparation

• Prepare two medium slices of chicken breast, flatten them with a gentle hammering for even cooking.
• Season the chicken with Italian seasoning, salt, and black pepper. Coat both sides with cornflour.

Cook chicken

• Heat a tablespoon of olive oil in a flat pan.
• Place the chicken breasts in the pan without stirring for 5 minutes on each side.
• Remove the chicken and set aside. 

Sauce Preparation

• Pour a specified amount of white wine into the pan and reduce it by half.
• Add 3 small cubes of butter, half a tablespoon of finely chopped garlic, Worcestershire sauce, chicken broth, dried oregano, dried paprika, dried basil, mustard powder, and stir.
• Prepare a slurry with a specified ratio of water and flour.
• Add it along with heavy cream and Parmesan cheese to the pan. Stir well.

Combine and serve

• Place the chicken breasts back into the pan and cook with the sauce for a few minutes.
• Serve with grilled green beans and mashed potatoes.