Tangy and flavorful stovetop lemon with fresh basil and capers. Fancy look, fancy taste, [i]easy[/i] peasy prep!
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
1/4 teaspoon dry oregano
salt and pepper, to taste
1 teaspoon minced garlic
2 tablespoons white cooking wine
1 1/2 tablespoons olive oil (or other vegetable oil)
1 small lemon, thinly sliced
3 tablespoons capers (you can find these in little jars in the canned vegetable section of your local market, often near the mushrooms or artichoke hearts)
4 fresh basil leaves, thinly sliced into strips (plus more for garnish)
Season both sides of chicken breasts with oregano, salt, and pepper. Set aside.
Add garlic, cooking wine, capers, and lemon slices to large nonstick pan or skillet. Cook over medium high heat until garlic is fragrant (3-5 minutes), being careful to stir constantly to prevent garlic from burning.
Add chicken breasts and basil, right on top of the pan’s contents. Cook first side 6-8 minutes or until cooked through. Flip chicken breasts and cook other side until cooked through and beginning to brown. Pierce meet with a fork or knife to check for any pinkness in the meat. Once meat is white all the way though, serve with capers from the pan and garnish with additional basil if desired.