Chicken Breasts with Lemon and Feta

By Marge Perry & David Bonom


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


  1. Season the chicken with 1/2 teaspoon of the salt and the pepper. Spread the flour on a plate and dredge chicken to coat.
  2.  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.
  3. 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.