Juicy Italian Chicken

3 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“A pan-fried chicken with balsamic vinegar, white wine, and fresh oregano.” - by teenchef

Ingredients

2 skinless, boneless chicken breast halves
1 tablespoon butter
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh lemon verbena (optional)
1/4 cup dry white wine
1 tablespoon balsamic vinegar, or to taste
1 teaspoon lemon juice, to taste

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Metric US

Original recipe yields 2 servings

Directions

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.

Nutrition

Amount Per Serving (2 total)

Calories
221 cal
11%

Fat
7.5 g
12%

Carbs
3.5 g
1%

Based on a 2,000 calorie diet

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Reviews (3)

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chefchristabug

Nov. 3, 2010

"This was a quick meal solution. I used chicken tenderloins instead of chicken breasts. The flavor was good. I omitted the lemon verbena...." See more"

Caitlin

Sep. 30, 2011

"Very delicious and juicy chicken! I didn't add in the wine, mostly because we didn't have any, but I cannot wait to try the recipe again with the white wine!..." See more"