A less tart and herb-infused version of the famous Chicken Piccata. Easy and on the table in 30 minutes!
Most chicken piccata recipes are a little too sour for my taste. I do have a classic version under my Gastrolux Recipe Tab in the sidebar.
I adapted this plus added some of this wildly delicious hot and spicy oregano I am growing. If you can’t come by fresh then a pinch to 1/4 tsp of dry will do. You don’t want to overpower it (but it’s totally OK if you want to LOL).
Lemon Chicken Oreganata
- 2 large boneless skinless chicken breasts
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 4 3-inch sprigs fresh oregano*
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbs butter
- 1 tbs olive oil
- 1/4 cup heavy cream
- 2 tsp sugar
- 1 tbs capers
- 1 1/2 cups dry white wine
- 1/2 cup water
- 2 tbs lemon juice
- 1/4 tsp lemon zest
- 1 pouch Swanson Flavor Boost chicken flavor*
- Seasoned flour:
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder