- Ready In:
- 1hr 5mins
- 1 cup all-purpose flour
- 1 teaspoon oregano
- 4 boneless skinless chicken breasts (washed and patted dry)
- salt & pepper, to taste
- 4 tablespoons olive oil
- 1⁄2 cup onion, chopped
- 3 garlic cloves, peeled and sliced
- 1⁄2 cup white wine
- 1 cup chicken broth
- 1 rosemary sprig, cut into 3-4 pieces
- 1 tablespoon flour
- 1 tablespoon butter, softened
- 1 lemon, juice of
- 2 tablespoons butter
- 1⁄4 cup parsley, chopped
- 1 lemon, juice of
- Preheat oven to 400 degrees.
- Mix together the flour and oregano. Season the chicken with salt and pepper and dredge in flour mixture.
- In a large, heavy, oven-proof skillet, heat the olive oil over medium-high heat and brown the chicken on both sides. Then remove the chicken to a plate.
- Pour off oven pan juices to leave 2 tbsp of juice (with brown bits) in the pan. Add the onion and cook until soft, then add the garlic.
- As soon as garlic starts to sizzle, add the wine and scrape the pan to release brown bits. Over medium heat, reduce the wine by half.
- Add the chicken stock and bring to a bowl over high heat. Once boiling, add the chicken pieces and the rosemary to the skillet. Spoon some pan juices over the chicken, and put the skillet in the oven to bake for 20 minutes.
- Just before cook time is over, mix the softened butter with the tablespoon of flour (to make a thickener).
- Remove skillet from oven, and move the chicken pieces from the skillet to a warmed platter. Bring the remaining sauce to a boil.
- Add the lemon juice and season with salt and pepper. Then add the flour-butter mixture plus the remaining two tablespoons butter. Remove rosemary and whisk the mixture until the flour-mixture is dissolved (no lumps).
- Once the sauce thickens, stir in the parsley, and pour the sauce over the chicken on the platter. Serve immediately.
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