Heat the oil in a medium pan over medium high heat. Sprinkle both sides of the chicken with a pinch of coarse salt and freshly ground black pepper. Evenly rub the Italian seasoning all over the chicken, then sear in the pan, covered, for five minutes per side. Remove from the pan and let rest on a plate.

Back in the pan with the browned bits, add 1 Tbs. of butter. Once melted and foaming, add the minced garlic and shallot. Sauté the aromatics for about 30 seconds, letting them get coated in the butter. Add 2 Tbs. white wine to the pan to deglaze. Using a wooden spoon, scoot the garlic and shallots around the pan, while scraping up the browned bits. Sauté another 30 seconds. Then add the rest of the wine and the chicken stock. Let the sauce simmer for five minutes, before adding the remaining 3 Tbs. of butter and the chopped oregano. Add a small pinch of salt to the sauce, too. Let it simmer another five minutes or so, allowing the sauce to bubble and reduce just a tad.

In the meantime, bring a pot of salted water to a boil, and cook the egg noodles until they’re just shy of al dente. Transfer the noodles to the pan sauce and let them finish cooking there, absorbing the liquid. Now nestle the chicken (sliced or whole!) back in the pan, and squeeze the juice from a lemon right over everything. Garnish with fresh parmesan and parsley!

Also, if you want to stir in one last Tbs. of butter at the end, this would not be a bad decision.

Serves four!