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.
This wonderfully easy dish is served best with buttered
noodles and a green or Greek salad.