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
Cut chicken breast into 1" pieces and dredge them in seasoned flour
Saute in oil over medium heat with garlic until browned
Add mushrooms, cook for 2 or 3 minutes, stirring occasionally
Add oregano and vermouth and cook for another couple minutes, stirring occasionally, until the chicken is cooked through and mushrooms are softened
Squeeze a few lemon wedges onto the chicken and stir. Reserve a few wedges for garnish.
Comments