-Start by pounding 2 chicken breast, to flatter the thicker side.
-Add salt and pepper on bother sides.
-Set aside for at least 30 minutes
-Chop 5-6 garlic cloves
-chop 1 medium onion
-crush 2 cloves of garlic
-Now, with a stainless steel pan; heat up the pan and splash some water over it.
-When water dries out, the pan is ready and the chicken won't stick
add one table spoon of olive oil and one tabke spoon of butter to the pan.
-Now, add two crushed garlic, and let it infuse into the oil.
-Sear the chicken on both sides until cooked through.
-Add more olive oil if the pan gets too dry.
-Set chicken aside for later.
-Remove garlic cloves and add one table spoon of butter to the pan.
-pour the chopped onion until they are well cooked.
-Add chopped garlic to the pan with the onions for 10-15 seconds.
-Add 1/2 cup of water or chiken stock.
-If use water; add one chicken cube.
-squezee half lemon and mix
-Add one tablespoon of parsley and oregano.
-move until onions are soft and liquid has reduced.
-Pour 1/2 cup of heavy cream.
-Mixed well, until is well combined.
-Add a pinch of freshly grated nutmeg.
-Mix until sauces reaches your desire consistency.
-When sauce is ready, add the chicken and simmer for one minute.
Ready!