In a shallow bowl, combine the flour, salt, pepper and oregano. Dredge the chicken in the flour mixture, shaking off the excess flour.
In a heavy skillet, heat the oil and butter over medium heat until hot. Add the chicken and cook, in batches, until lightly brown and cooked through, about 4 minutes each side. Remove the chicken from the skillet and set aside, covered to keep warm.
In the same skillet, add the garlic and sauté over medium heat for 1 minute. Add the wine and scrape up the browned bits on the bottom. Cook until the wine is reduced by half. Add the lemons, lemon juice, and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced. Add the parsley and black pepper to taste.
Arrange the chicken topped with the sauce. Serve immediately.
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In a shallow bowl, combine the flour, salt, pepper and oregano. Dredge the chicken in the flour mixture, shaking off the excess flour.
In a heavy skillet, heat the oil and butter over medium heat until hot. Add the chicken and cook, in batches, until lightly brown and cooked through, about 4 minutes each side. Remove the chicken from the skillet and set aside, covered to keep warm.
In the same skillet, add the garlic and sauté over medium heat for 1 minute. Add the wine and scrape up the browned bits on the bottom. Cook until the wine is reduced by half. Add the lemons, lemon juice, and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced. Add the parsley and black pepper to taste.
Arrange the chicken topped with the sauce. Serve immediately.
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