Chicken Recipe

Prepare and Pound

If chicken breasts are very thick, place each between two sheets of plastic wrap and gently pound to an even thickness about 1/2 inch (helps cook evenly). Pat chicken dry with paper towels.

In a medium bowl combine olive oil, lemon juice, minced garlic, dijon mustard, honey, dried oregano, salt, and black pepper. Whisk until blended.

Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, rubbing to coat all surfaces. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Cook the Chicken

Remove chicken from refrigerator 10 minutes before cooking to take the chill off. Preheat a large skillet over medium-high heat. Add butter and swirl to melt and coat the pan.

Remove chicken from marinade, letting excess drip back into bowl. Place breasts in the hot skillet without crowding (cook in two batches if needed). Cook 5-6 minutes on the first side without moving, until golden brown and edges are opaque.

Flip the breasts and reduce heat to medium. Continue cooking 4-6 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness.

Transfer cooked chicken to a plate and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute.

Just before serving, sprinkle chopped fresh parsley over the chicken and serve with lemon wedges. Squeeze lemon over chicken to taste.