6 skinless boneless chicken breasts
For the marinade:
2 tablespoons lemon juice
2 tablespoons of white wine or chicken broth
2 tablespoons olive oil, divided
1 clove garlic, minced
1 teaspoon dried oregano
1/8 teaspoon black pepper
1/8 teaspoon salt
To prepare marinade, in a shallow glass dish, combine lemon juice, wine, 1 tablespoon oil, garlic, oregano, pepper, and salt. Mix well.
Add chicken to marinade, turning to coat. Cover dish with plastic wrap and refrigerate for 30 minutes.
In a large skillet, heat remaining oil over medium-high heat until hot but not smoking. Add chicken to skillet. Discard marinade. Cook, turning once, until cooked through and no longer pink, about 20 minutes.
Place chicken on a serving plate. Serve immediately.
Serves 6
