Instructions
Cooking the Chicken
1
Pound chicken breasts — place between sheets of plastic wrap and pound from center outward to uniform ½-inch thickness with a meat mallet or heavy skillet.
2
Season both sides with salt and pepper.
3
Dredge lightly (optional) — a thin dusting of all-purpose flour on the chicken surface encourages deeper browning and helps the sauce adhere.
4
Sear on medium-high — heat oil in a stainless or cast-iron skillet until shimmering. Sear chicken 4–5 minutes per side, undisturbed, until deep golden-brown.
5
Verify temperature — target internal temperature is 165°F74°C. At ½-inch thickness this takes approximately 8–10 minutes total.
6
Rest 5 minutes — tent loosely with foil on a warm plate.
Making the Deburgo Sauce
7
Build the deburgo sauce — reduce heat to medium. Melt remaining butter in the same pan.
8
Add garlic slices, cook 60–90 seconds to golden.
9
Deglaze with wine or broth.
10
Add oregano. Simmer 2 minutes to reduce slightly.
11
Off heat — finish with basil — remove from burner. Tear in basil leaves.
12
For a creamier variation, stir in 2 tbsp heavy cream now.
13
Spoon generously over plated chicken and serve immediately.