Copley's Chicken Chunks

You always need more oregano than you think. This goes for most things, as well as this dish. Feel free to swap out vermouth for a dry white wine, as the original recipe from the Copley Plaza in Boston calls for.

Inspiration: Chef's Dad (and the head chef that night that forgot to come up with a nightly special and made this)

Ingredients

4 boneless chicken breast

Seasoned flour for breading chicken

Salt and pepper, to taste

1 tbsp olive oil

1-2 cloves garlic, minced

8 oz white or cremini mushrooms, sliced

½ cup dry vermouth

Oregano, to taste

1 lemon, cut into wedges

Rice, to serve

Preparation

1. Cut chicken breast into 1" pieces and dredge them in seasoned flour

2. Saute in oil over medium heat with garlic until browned

3. Add mushrooms, cook for 2 or 3 minutes, stirring occasionally

4. Add oregano and vermouth and cook for another couple minutes, stirring occasionally, until the chicken is cooked through and mushrooms are softened

5. Squeeze a few lemon wedges onto the chicken and stir. Reserve a few wedges for garnish.