2 Tbsp. Garlic Olive Oil or Tuscan Herb Olive Oil
1 1/2 lbs. boneless skinless chicken breast, cut into small slices or pieces
5-6 garlic cloves minced
4 Tbsp. all purpose flour
3 Tbsp. Butter Olive Oil
2 c. milk
1 c. chicken broth
1 tsp. Salt Cellar Oregano Spice Blend
1 c. parmesan cheese, divided
1/4 c. fresh chopped parsley, plus some for garnish
sea salt and pepper to taste
In a large, deep skillet, heat olive oil of choice. Add chicken and season with a pinch or two of sea salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate.
Add 3 Tbsp. of Butter Olive Oil to the skillet and bring to temperature over heat over medium heat. Then stir in minced garlic and cook for 1 minute. Stir in flour and Oregano Spice Blend and cook for about 1 minute to activate spices and cook flour through until golden.
Add in milk and chicken broth, pouring in batches and whisking continuously. Simmer until thickened.
Remove from heat and stir in half of the parmesan cheese until melted.
Add chicken back into the skillet, along with the remaining parmesan cheese and chopped parsley.
Serve with fresh cooked pasta of choice, another sprinkle of parmesan cheese and fresh parsley.
*Note: Try drizzling your Garlic Olive Oil over bread and then toasting it. Add a touch of sea salt or Oregano Spice Blend to the top if you want. Easiest garlic bread ever!