Greek Style Lemon Chicken

2 large boneless chicken breasts - sliced across, lengthwise, ¼- to ⅓- inch thick

½ cup flour

1 tablespoon dried oregano

1 lemon

½ to 1 tablespoon olive oil

1 cup dry white wine

Salt and pepper

Heat a large pan on the stove. Add the olive oil to thinly cover the bottom of the pan. Cut each chicken breast by scoring across, making 3 or 4 ¼- to ⅓-inch pieces per breast. Salt and Pepper both sides of the chicken. Cut the lemon into thin slices.

Mix the dried oregano with the flour. Dredge chicken in the floor and add to the hot oiled pan.

Cook the breasts for two minutes, then add the lemon slices to pan and a small amount of white wine (about ¼ cup). Flip the chicken and cook for an additional 2-3 more minutes. Continue to add wine to the pan in small amounts as needed to keep a small amount of liquid in the pan at a time. Flip the lemons so they get a little brown on each side.

Serve the chicken with the grilled lemon garnish. Dish serve 4

Jill Robertson