- 6 Boneless chicken breast halves
- 3 tbsp flour
- 1 tbsp butter
- 2 tbsp oil
- 1 tsp dried oregano
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup dry white wine or chicken broth
- 1 tbsp lemon juice
- Pound chicken breasts to 1/4-inch thickness. Coat with flour.
- Melt butter and oil in large skillet, over medium heat. Add chicken, cook until brown, turning occasionally, until browned (about 10 min).
- Sprinkle chicken with oregano, salt, and pepper.
- Add wine or chicken broth and lemon juice to skillet. Cook until wine nearly evaporates, about 2 min.
- Serve drizzled with pan juices.