Juicy Italian Lemon Verbena Chicken

Juicy Italian Lemon Verbena Chicken






2 skinless boneless chicken breasts (halves)


1 tbsp butter


1& ½ tbsps. dried oregano



1/4 cup dry white wine


1 tbsp. balsamic vinegar (taste)


1 tsp. lemon juice (taste)






Lay the chicken breasts onto a cutting board, and slice each
into thin halves.



Melt the butter in a large skillet over medium heat.



Place the chicken breasts into the hot skillet, and cook
until golden brown.



Sprinkle the breasts with oregano and lemon verbena, then
turn over and cook until golden on the other side and no longer pink in the
center, about 5 minutes total.



Place chicken on a plate, and set aside. Pour the wine,
vinegar, and lemon juice into the skillet. Increase heat to high, and bring the
wine to a boil.



Cook and stir until the wine has reduced by half, then add
the chicken breasts, and simmer until reheated.


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