About this recipe:In this delectable Mediterranean-inspired midweek supper, chicken breasts are pan-seared and simmered with lemon and herbs.
2 skinless, boneless chicken breast fillets
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 teaspoon dried oregano
2 sprigs fresh parsley, for garnish
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Method Prep:10min › Cook:15min › Ready in:25min
Cut lemon in half, and squeeze juice from 1/2 the lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small frying pan over medium low heat.
When oil is hot, put chicken in frying pan. As you pan fry the chicken, add juice from other 1/2 lemon, pepper to taste and oregano. Cook for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
I decided to do this for Sunday lunch today as a change. I used Herbes de Provence as I didn't have oregano which worked very well. I found I needed to add more olive oil towards the end to stop the pan drying out and stop burning. The end result though was DELICIOUS! I served with new potatoes, gently crushed with olive oil drizzled over, leeks baked in butter and roasted carrots - 21 Oct 2012
This dish is a great and easy one for weekday dinners or if you want something quick, but not from a box. I thought the juice from two lemons would be too much, but it wasn't overpowering at all. Threw it in with some baked potatoes and salad and it made for a tasty dinner. - 09 Sep 2008