Ingredients
1 tbsp. extra-virgin olive oil
1 1/2 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 sprigs thyme
2 tbsp. butter
4 shallots, thinly sliced
3 cloves garlic, minced
1/2 c. low-sodium chicken broth
1 lemon, sliced into thin rounds
1 (4 oz.) wheel of brie, sliced
Freshly chopped parsley, for serving
Preparation
Step 1In a large skillet over medium-high heat, heat olive oil. Season chicken all over with oregano, salt, and pepper. Add to skillet and cook until seared and golden on both sides, about 6 minutes. Step 2Remove chicken from skillet and transfer to a plate. Melt butter in skillet, then add thyme, shallots, and garlic. Cook, stirring often, until shallots begin to soften, about 2 minutes. Add chicken broth and lemon slices and bring mixture to a boil. Step 3
Reduce heat to medium, and return chicken to skillet. Top chicken with brie and cover skillet with a lid. Cook until cheese has melted and chicken is completely cooked through, about 2 minutes.Step 4Garnish with parsley and serve warm.
