Lemon Chicken Oregano
1
votes
Source Lisa Blomgren
Preparation Time1.5 hours
Serves4
| Amount | Ingredient | Preparation |
|---|---|---|
| 4 (1.5 lbs) | boneless chicken breast | |
| 1/2 cup or one stick | butter | |
| 1/2 cup | olive oil | |
| 1 tbsp. | dried oregano | |
| to taste | salt and pepper | |
| 1/4 cup | flour | |
| 1 cup | chicken stock | |
| 1/2 cup | lemon juice |
1. Preheat oven to 400 degrees F. Rinse chicken breasts and place in baking dish. Dot chicken breasts with sliced pats of butter. Pour lemon juice over chicken. Pour olive oil over chicken. Sprinkle oregano over the top of the chicken. Cover tightly with foil. Bake for 1 hour. Remove foil. Baste chicken with juice mixture in baking pan. Bake for an additional 20 minutes.
2. Pour juice mixture and drippings from baking pan into a sauce pan and simmer on low. In a separate glass, mix flour and cool chicken stock. Add to sauce pan and whisk until sauce thickens. For a clear sauce, substitute cornstarch for flour.
3. Serve over rice or pasta.
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