Chicken Lemonado

10 Jan

We love this dish from our favorite Greek restaurant, Pegasus Taverna. I have attempted to duplicate it several times and finally got it pretty darn close. It’s delicious!

Time: 15 minutes        Serves: 4


  • 1 lb. boneless skinless chicken breasts, cut into 2-inch pieces
  • 2 tbsp flour + 1 tsp flour
  • 1 tbsp lemon zest
  • 2 tbsp fresh oregano, roughly chopped – divided
  • sea salt & black pepper, to taste
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/3 cup chicken stock
  • 1/3 cup dry white wine
  • juice of one medium lemon (or less if it’s a very tart one)

How to make it

  • Heat oil in a skillet over medium heat.
  • In a shallow dish, such as a pie plate, mix 2 tbsp flour with lemon zest, 1 tbsp oregano, salt & pepper. Dredge chicken pieces in flour mixture. Add to hot oil and cook for about 4 minutes on each side, or until juices run clear. Remove chicken to a warm plate.
  • In a cup, combine stock, wine, lemon juice, and 1 tsp flour. Whisk until smooth. Add garlic to pan and stir for about 1 minute. Add stock mixture slowly, scraping up browned bits. Bring to a boil and stir, reducing heat. Add chicken back to pan & heat through. Toss with remaining oregano and serve.

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