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Chicken Breasts with Lemon and Feta

Golden chicken breasts topped with a lemon butter pan sauce and sprinkled with feta and fresh oregano are truly a weeknight win: not only is the creamy lemon sauce universally beloved, but dinner can be on the table in about 20 minutes. The sauce also pairs beautifully with fish.


Recipe Details

  1. Season the chicken with 1/2 teaspoon of the salt and the pepper. Spread the flour on a plate and dredge chicken to coat.
  2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, 4 minutes per side. Transfer to a plate and reserve.
  3. Add the wine to the skillet, bring to a boil and reduce to about 1/4 cup, 2-3 minutes. Add the broth, lemon juice, and the remaining 1/4 teaspoon salt to the skillet. Bring mixture to a boil and cook 1 minute. Add the chicken, reduce the heat to medium and simmer, turning occasionally, until an instant read thermometer inserted into the thickest part of each breast registers, 160°F, about 2-3 minutes. Remove the skillet from the heat and swirl in the butter until melted. Add the feta cheese and oregano; serve.

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