Season both sides of the chicken with salt and pepper.
In a pan, heat olive oil over medium heat. Add the chicken breasts and cook them on both sides until they are browned and cooked through (about 12 to 15 minutes, depending on the thickness of the chicken).
Remove chicken and set aside.
In a saucepan over medium heat, mix the chicken stock, whipping cream and 3 cloves of chopped garlic.
Let simmer for 10 minutes.
Add cornstarch, grated Parmigiano Reggiano, Italian seasoning, salt, and pepper.
Mix well to combine.
Sprinkle on herbs like dill or parsley (optional)
Serve and enjoy.
Notes
Garnish with fresh herbs.
Serve with pasta, gnocchi, or any protein of your choice.