Chicken Marguerita

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast or thighs
  • 1 tsp. dried oregano
  • Salt
  • Black pepper
  • 1/4 cup dry white wine
  • 4 tbsp. butter
  • 3 cloves garlic, minced
  • Juice of 1 lemon or 1 lime
  • 1 cup shredded mozzarella
  • 1 cup cherry tomatoes cut in halves
  • 1 cup prepared pesto (Optional)
  • 1/4 cup freshly grated Pa
  1. In a large skillet heat oil. Season chicken with oregano, salt, and pepper. Add chicken to skillet and cook until golden and almost cooked through in the middle. Transfer chicken to a plate.
  2. Pour in white wine and scrape up the bottom of the skillet with a wooden spoon. Add butter and stir until melted, then stir in garlic and lemon juice.
  3. Return chicken to skillet and top each breast with mozzarella. Cover and cook until cheese is melted, about 1 minute. Top with tomatoes and pesto (if using) and sprinkle with Parmesan, if using.


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