Lemon Chicken Oreganata

Judith Hannemann — Thu, 15 Aug 2013 23:00:00 +0000

A less tart and herb-infused version of the famous Chicken Piccata. Easy and on the table in 30 minutes!

Most chicken piccata recipes are a little too sour for my taste. I do have a classic version under my Gastrolux Recipe Tab in the sidebar.

I adapted this plus added some of this wildly delicious hot and spicy oregano I am growing. If you can’t come by fresh then a pinch to 1/4 tsp of dry will do. You don’t want to overpower it (but it’s totally OK if you want to LOL).

Lemon Chicken Oreganata

2 large boneless skinless chicken breasts
1/4 cup finely chopped onion
1 clove garlic, minced
4 3-inch sprigs fresh oregano*
1/2 tsp salt
1/4 tsp black pepper
3 tbs butter
1 tbs olive oil
1/4 cup heavy cream
2 tsp sugar
1 tbs capers
1 1/2 cups dry white wine
1/2 cup water
2 tbs lemon juice
1/4 tsp lemon zest
1 pouch Swanson Flavor Boost chicken flavor*
Seasoned flour:
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

*NOTE: 1/4 tsp dry oregano may be substituted for the fresh, but the fresh is *much* better. A better-quality stock cube may be substituted for the Swanson Flavor Boost.

Mix ingredients for seasoned flour; set aside.

Pound chicken breast with a meat mallet or similar instrument between 2 sheets of waxed paper or plastic wrap until meat is a uniform thickness, about 1/4-inch. Cut each breast in half .

Heat 2 tbs of butter in a large, heavy skillet over medium heat. Dredge chicken in seasoned flour mix. Saute chicken breasts over medium heat until golden brown on each side, about 5 minutes per side. Remove from pan.

Add the olive oil to the pan and heat. Add onion and garlic and saute until onion is translucent, about 3 minutes.

Add wine and water to pan and deglaze (scrape up browned bits at the bottom). Add Flavor Boost, oregano, lemon juice and zest. Stir. Add chicken back to pan, bring to boil, reduce heat to low and simmer for 15 minutes.

Remove chicken from pan and add salt, pepper, remaining 1 tbs butter, sugar and cream. Stir to combine. Add chicken back to pan and simmer for 5-10 minutes or until sauce reduces by about 25%. Top with capers.

Serve with pasta if desired.

Makes 4 servings.

Lemon Chicken Oreganata

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Lemon Chicken Oreganata