prep 0:05 total 0:25
Cut one lemon into slices. In a skillet, heat butter over low heat, add the lemon slices and garlic cloves. Meanwhile, dredge chicken in the flour, oregano, salt and pepper mix. Add chicken to pan and let cook on each side for 7-10 minutes. After both sides are thoroughly cooked, squeeze the lemon juice from the second lemon over chicken and add wine. Let simmer for an additional 5-10 minutes.
I would recommend to butterfly cut any thick pieces of chicken you might have. I find that cooking time is lowered by a good 5 minutes.
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