Chicken in Creamy Garlic and White Wine Dressing

Marinate chicken breasts in salt, pepper, a pinch of dried oregano, garlic cloves and a little balsamic vinegar. Remember, just a little -- it depends on how much chicken you would use. Otherwise you could end up cooking adobo instead. Place the marinated chicken in a heat-resistant container and let it stand for 30 mins to an hour or overnight. Preheat oven and cook chicken for 25 mins at 375 degrees (180 degrees if using a turbo broiler). Set aside.

For the white sauce: Melt some butter in a non-stick pan over low heat. Put a little flour. Mix. Quickly add in the buttermilk (or evaporated milk) and heavy cream (or all-purpose cream). Add some white wine. Stir. Add a little water or milk to adjust thickness -- the thinner the sauce, the better. Add salt, pepper and a dash of thyme to taste. Put some minced parsley if you have it. Put away the pan from the heat and set aside.

For the potatoes: Boil the baby potatoes in a deep pot. Drain and set aside. In the same pot, melt butter over medium heat and add the finely chopped garlic. Saute for a minute then add the baby potatoes. Keep mixing until potatoes are coated with flavor. Add salt and pepper.

To serve, place the chicken in a huge plate, smother with white sauce, then garnish with baby potatoes on the side!