Oregano Chicken
Easy to make in about 25 minutes. We love the tender pan-fried chicken breasts, buttery white wine-infused sauce, and fresh sprigs of oregano. Simple yet restaurant-worthy!
Ingredients
- 3 Tablespoons all-purpose flour
- 4 thin-sliced chicken breasts
- 1/4-1/2 teaspoon garlic powder
- kosher salt & black pepper
- 1 Tablespoon olive oil
- 3 Tablespoons butter divided
- 3/4 cup chicken broth
- 1/2 cup dry white wine
- 1/2 teaspoon dried oregano
- fresh oregano for serving
Instructions
- Place flour in a small bowl or plate. Sprinkle chicken breasts evenly on both sides with garlic powder and a small amount of salt and pepper. Warm olive oil and 1 Tablespoon of the butter in a large skillet over medium-high heat.
- Lightly dredge each chicken breast through the flour. Shake gently to remove any excess, then place each piece in the hot pan. Cook for 1-2 minutes per side, until browned on the outside but not quite fully cooked through. Remove chicken pieces and set aside.
- Add broth and wine to the pan, bring to a simmer, and let it bubble for 1-2 minutes, scraping the bottom to remove any browned bits. Add remaining 2 Tablespoons butter and the dried oregano. Simmer for another 1-2 minutes, while the butter melts.
- Return chicken to the pan, lower heat to medium-low, and simmer for another 3-4 minutes, until sauce thickens slightly and chicken is cooked through. Garnish with fresh oregano and serve.
Nutrition Estimate
Calories: 224 kcal, Carbohydrates: 6 g, Protein: 14 g, Fat: 14 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.4 g, Cholesterol: 59 mg, Sodium: 148 mg, Potassium: 282 mg, Fiber: 0.3 g, Sugar: 0.4 g, Vitamin A: 284 IU, Vitamin C: 1 mg, Calcium: 15 mg, Iron: 1 mg
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