Lemon Chicken


Really good wine pairing for this dish pictured above

This is another recipe from “Cooking My Way Back Home” that is simple and delicious.  The original recipe calls for olives and feta which I will include but I did omit because I did not think my children would like it.


6 boneless, skinless chicken breasts, each cut on the diagonal into 3 pieces

Salt and freshly ground pepper

1/3 cup all-purpose flour

1/4 cup canola oil

4 TBS unsalted butter

8 cloves garlic, finely chopped

1 TBS dried oregano

1 TBS sugar

1/2 cup dry white wine

1/4 cup freshly squeezed lemon juice

1 1/2 cups chicken stock

1 TBS fresh flat-leaf parsley


1 cup nicoise olives, pitted and quartered

1/2 cup crumbled feta cheese

2 TBS chopped fresh flat-leaf parsley


Season the chicken with salt and pepper, put the flour in a shallow dish and dredge each chicken piece in it.  Heat the oil and add the chicken pieces, cooking for 2-3 minutes on each side, or until golden.  Transfer to a plate and set aside.  Lower the heat and add 2 TBS butter to pan scraping up any bits, then add the garlic and cook for 30 seconds.  Add the oregano, sugar, wine and lemon juice, raise the heat and simmer for 2 minutes.  Add stock and cook 4 more minutes.  Turn the heat to medium-low and add the chicken with the remaining 2 TBS butter, stir to coat each chicken piece and cook 2 more minutes or until chicken is cooked through, add the parsley and season with salt and pepper.  To serve place chicken on plate, cover with sauce and garnish with olives, feta and parsley.


About Chez Starz

I live in California with my wonderful children and have an amazing boyfriend. I have been a paramedic for over 20 years and work for a Fire District as their EMS Manager. I have a passion and love for food and cooking. This blog is just a place to share my favorite recipes.
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