Chicken breasts in creamy sauce

Rinse the chicken breasts, pat dry and rub with a mixture of salt and pepper. Pour the olive oil into a shallow frying pan, and when it is hot, fry the breast pieces on each side. Don't fry the chicken until it's fully cooked. As soon as the pieces are covered with a nice golden crust, you can transfer them to a plate.

In the pan where you fried the meat, put the onion and garlic. Saute them until the onion is translucent and soft. Add the butter to the onion and garlic and sauté for 2-3 more minutes. After this time, add flour to the resulting mixture, mix and simmer a little. After that, pour milk and broth into the pan, mix in the most thorough way. Add nutmeg to the resulting mass. And now, in the resulting sauce, you can safely add the previously fried chicken.

Cover the whole mass with a lid and simmer over low heat until the chicken is completely cooked. Do not forget that the sauce will become thicker every minute, which means that it must be stirred periodically. Before turning off the sauce, taste it, and if there is not enough salt or spices, then add them to your own taste.

While chicken is simmering, prepare tortellini according to package directions. Serve the finished chicken with tortellini, after sprinkling the whole dish with finely chopped parsley.