Sprinkle both sides of the chicken with oregano, garlic powder, salt and pepper.
2 chicken breasts, 1 teaspoon oregano, 1 teaspoon garlic powder, Salt to taste, Black pepper to taste
In a large skillet on medium high heat, add olive oil.
2 Tablespoons olive oil
Cook chicken on both sides, ust just until browned. Remove from pan.
Return the pan and set on medium heat. Add 1 tablespoon olive oil, paprika, garlic, oregano, rosemary, and parsley. Stir for 1 minute or until garlic is fragrant.
2 garlic cloves, 1 teaspoon paprika, 1 teaspoon dried rosemary, 1/2 teaspoon oregano, 2 Tablespoons fresh parsley
Add milk and turn the heat to medium-low.
1 1/2 cup milk of choice
In a small bowl combine cornstarch and water. Add to the sauce.
2 teaspoons cornstarch, 1 Tablespoon water
Add lemon juice and zest.
1 Tablespoon fresh lemon juice, 2 teaspoons lemon zest
Return the chicken back to the pan. Make sure it is covered in the sauce.
Cook for 10-12 minutes or until chicken is cooked through.
Sprinkle with as much or as little parmesan cheese as you like and garnish with fresh rosemary!
2 Tablespoons Parmesan cheese, fresh rosemary
Store in an airtight container in the fridge for 3-4 days.