Chicken Breasts with Lemon and Feta

By: Marge Perry & David Bonom

Ingredients

INGREDIENTS

  • 4 (6-ounce) boneless skinless chicken breast halves
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 3/4 cup unsalted chicken broth
  • 2 tablespoons unsalted butter
  • 1/3 cup crumbled feta cheese
  • 1 tablespoon fresh oregano leaves

Directions

DIRECTIONS

  •  Season the chicken with 1/2 teaspoon of the salt and the pepper. Spread the flour on a plate and dredge chicken to coat.
  •  Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, 4 minutes per side. Transfer to a plate and reserve.
  • Add the wine to the skillet, bring to a boil and reduce to about 1/4 cup, 2-3 minutes. Add the broth, lemon juice, and the remaining 1/4 teaspoon salt to the skillet. Bring mixture to a boil and cook 1 minute. Add the chicken, reduce the heat to medium and simmer, turning occasionally, until an instant read thermometer inserted into the thickest part of each breast registers, 160°F, about 2-3 minutes. Remove the skillet from the heat and swirl in the butter until melted. Add the feta cheese and oregano; serve.  

THE PERFECT CHICKEN BREAST

A little bit of lemon and feta takes a simple chicken dinner to the next level – make this meal a #WeeknightWin with a frying pan that has a lip for no-drip pouring, sloped sides for optimal moisture evaporation, and even heating for a perfect sear.

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