On a flat surface, butterfly the two chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides.

Heat a large pan over medium-high heat. Once hot, add 1 tablespoon of oil and heat it up. Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 minutes until the chicken breasts’ internal temperature reaches 165F. Remove them from the pan onto a plate.

For a smooth sauce, blend the cottage cheese with the milk, grated parmesan, salt, pepper, and cornstarch until smooth.

To the same pan over medium heat, add the remaining 1 tablespoon of oil and distribute it in the pan. Add the chopped onion and sauté for 2 minutes, until it’s translucent and golden. Add the Italian seasoning and chopped garlic and cook for 30 seconds until fragrant.

Pour the blended sauce into the pan and stir to combine with the onion. Use the back of the spatula to scrape any tidbits at the bottom of the pan and combine them with the sauce as you heat it up. Place the chicken breasts in the pan with the sauce and bring it to a simmer. Stir and reduce the heat to low. Cover with a lid and simmer the sauce for 10 minutes.

Serve the chicken with the creamy cottage cheese sauce.