Ingredients
1 c. all-purpose flour
kosher salt
Freshly ground black pepper
1 tbsp. dried oregano
1 lb. boneless skinless chicken breasts
2 tbsp. extra-virgin olive oil
1 c. low-sodium chicken broth
1/2 stick butter
2 cloves garlic, minced
Juice of 2 lemons
1/4 c. dry white wine
1 lemon, sliced
Preparation
Step 1In a shallow baking dish, add flour and season with salt and pepper. Add oregano and whisk to combine. Add chicken and toss until fully coated, then set aside.Step 2In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden and cooked through, 6 minutes per side. Season with salt and pepper and transfer to a plate.Step 3To skillet, add chicken broth, butter, garlic, lemon juice and wine and season with salt. Bring to a simmer then add lemon slices and return chicken to skillet, tossing to coat in sauce. Serve with pasta or bread.
