4 skinless, boneless chicken breast halves
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 (4 ounce) can chopped fresh parsley
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dry mustard
Heat oil in a large skillet over medium heat and saute chicken until lightly browned, about 10 minutes. Stir in garlic and parsley; saute until golden. Transfer chicken onto a cookie sheet and heat oil and garlic mixture over medium heat, until warm. Pour chicken over olive oil mixture. Sprinkle with parsley mixture.
Season chicken breasts with salt and oregano, and add oregano mixture to skillet. Pour oil mixture over chicken.
Increase heat to medium, and add mustard. Bring to a boil, but do not boil. Heat to medium heat. About 20 minutes.
Remove aluminum foil from foil and place coated steaks in a large bowl. Sear lightly with a fork and oil mixture can be spooned over. Remove foil and turn steaks over.
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