Greek Recipes     Poultry

Herbed Chicken Breasts / Kotopoulo Riganato

The wine in this dish gives the chicken an extra zing.


6 boned chicken breasts, with the skin 1/4 cup chopped parsley
1/2 lemon 2 tbs. oregano
1/2 cup olive oil 1 garlic clove, minced
1/2 cup white wine salt and pepper
1/2 cup chicken stock  

Rub the meat with the lemon, squeezing out the juice, and set the meat aside to absorb it. Heat the oil in a deep skillet over moderate heat and put the breasts in skin side down to fry until lightly golden, then turn them and fry the a few minutes on the side. Pour the wine and chicken stock over the chicken. Add the herbs and garlic, salt and pepper, then reduce the heat to low and simmer the chicken uncovered until it is tender and the sauce is thick. If you prefer a thicker sauce, mix 1 tbs. flour with 3 tbs. water and add it to the pot.

Susie’s Note: This wonderfully easy dish is served best with buttered noodles and a green or Greek salad.


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