Ingredients
- 4 (16 to 20 ounces) boneless skinless chicken breasts (4-5 ounces for each breast)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1/4 cup wine (Vinho Verde, or dry white wine)
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 scallion, finely sliced
How to Make
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Step 1: Cut the chicken breasts in half. Place them between 2 pieces of saran wrap and pound to about 1/4 inch thick.
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Step 2: Season with salt and pepper and coat them lightly with the flour in a bowl.
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Step 3: Heat the olive oil and butter on high heat in a large saute pan. Cook the chicken on medium high heat for about 3 minutes or longer on each side until they turn a light golden brown, remove them from the pan and set them aside.
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Step 4: De-glaze the pan with wine, lemon juice and chicken broth and let it cook down for about 1 minute.
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Step 5: Return the chicken to the pan and let it cook in the lemon sauce for another 3-4 minutes on medium heat to incorporate the lemon flavor.
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Step 6: Turn heat to low, add the scallion, oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks.
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Step 7: If you find the sauce too thick add a little more chicken broth.
We hope you enjoy this recipe!
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