Garlic Butter Seared Chicken
2 medium free-range chicken breasts (about 500g)
1 tsp each dried oregano & garlic powder
75g Lewis Road Creamery garlic & parsley butter, diced
½ cup white wine
Grated parmesan or parmesan powder, to serve
Fresh basil, to serve
Cut chicken breast into steaks. To do this, place your hand flat on top of the chicken, then slice through horizontally to form two steaks. Season with salt and pepper, then coat in the dried oregano and garlic powder.
Heat a drizzle of olive oil in a large frypan on medium-high heat. Cook chicken for about 5 minutes each side, until golden and cooked through. Remove chicken from pan and set aside on a plate. Deglaze pan with the white wine. Add butter and whisk to melt. Simmer for about 1 minute, then return chicken to pan. Simmer chicken in the sauce for about 2 minutes, until reduced and glossy.
Remove pan from heat. Garnish with parmesan and fresh basil.