My basis was a recipe that I found online with a few changes and substitutions. Mainly because I did not have all the ingredients and being on a use up what I have kick right now, I refused to go shopping.
Harvey pronounced it delicious, which is pretty high in his books.
This is a picture of the recipe I kind of switched around. It is from Delish.
1 cup flour
coarse salt (they had Kosher salt)
1 tbsp. dried oregano leaves
In a bowl or shallow pan mix the above ingredients together.
1 lb boneless chicken breasts
Add the chicken to the flour mixture and coat well, then set aside.
2 tbsp. EVOO
Heat the oil in a large skillet over medium high heat. Add the chicken and cook until golden and cooked through. About 6 minutes per side. Season with salt and pepper and transfer to a plate to hold.
1 cup chicken broth (I used dry powder mixed with one cup water)
1/2 stick of butter (I used 1/4 of a cup)
2 cloves minced garlic (I used some ready minced garlic, about 1 tsp)
Juice of 2 lemons (I had no lemons but I had lemon juice and after looking up subbing I added 6 tbsp. of the bottled juice)
1/2 cup white wine
1 lemon sliced (I used a red onion cut in quarters).
To skillet add chicken broth, butter garlic, lemon juice, wine and season with salt if necessary. Bring to a simmer add lemon slices (I added the 1/4rd onion) and return chicken to the skillet basting with the sauce. Heat through. Serve with pasta.
Everybody have a wonderful evening.