Oh they joys of wine. No, not just for drinking, but for cooking! White wine is the perfect ingredient to provide flavor to chicken in place of salt. And when combined with some fresh lemon and oregano, you’ve got a winning recipe.
This recipe uses boneless skinless chicken breast. There are many commercial chicken breasts which contain added salt. You don’t want to use those. Make sure to buy it fresh from your grocer’s meat department or butcher. You’ll also want to make sure you’re working with meat that’s not too thick. Many chicken breasts can be very large. If that’s the case, just slice them in half. Also use a meal mallet to pound them to an even thickness of about ¼ – ½ inch. You can often buy thin sliced boneless, skinless chicken breast. I especially like to use those as it is a big step saver. They are ready to cook as is and cook quickly.
- 4 boneless skinless chicken breasts, ½″ even thickness
- 1 tablespoon vegetable oil
- ⅓ cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons dried oregano
- 1 sliced lemon
- ½ teaspoon fresh ground black pepper
Heat a frying pan over medium/high heat for about 2 minutes. Add oil and lemon juice and wine.
Place chicken breasts in pan, sprinkle with ½ the oregano and half the pepper and cook for 3-4. Flip breasts and sprinkle with remaining oregano and pepper and cook another 3-4 minutes. Internal temp should be 165 degrees F with an instant read thermometer. Remove chicken and set aside.
Add lemon slices to pan and liquid and continue to heat for a few minutes until lemons start to caramelize. Then reduce heat to simmer until mixture reduces by about half.
- Serve with the pan sauce and lemons poured over the chicken.