Chicken Oreganata
From gkwillow 14 years ago
- 45 mins + marinade to make
- Serves 4
I found this marinade recipe on another website, but made it my own by reducing/eliminating some of the ingredients and adding others to make, in my opinion, a better balance of sweet, sour, and savory. The easy stovetop preparation makes it great for anytime, but the chicken could also be marinated and cooked on an outside grill. Read more (For those of us experiencing winter weather right now, that's probably not an option!) See less
Ingredients
- 1/2 cup lemon juice shopping list
- 2 tablespoons white vinegar shopping list
- 1 1/2 tablespoons dried oregano shopping list
- 1 tsp honey shopping list
- 1 tablespoon canola or olive oil shopping list
- 1 teaspoon paprika shopping list
- 1/4 teaspoon ground black pepper shopping list
- 1 tsp dried onion flakes shopping list
- 4 skinless, boneless chicken breast halves shopping list
How to make it
- Mix the lemon juice, vinegar, oregano, honey, oil, paprika, pepper, and onion. Place chicken in a ziploc bag, pour the marinade over the chicken, and marinate in the refrigerator at least 4 hours or overnight.
- Remove chicken from marinade and brown.
- Add 1/4 cup chicken broth to the skillet, cover, and simmer 10-12 minutes or until the chicken is done.
- Pour the remaining marinade in a small saucepan and reduce to a sauce consistency. Serve the reduced marinade sauce drizzled over the chicken, if desired.
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