Greek Chicken Breasts. This is a recipe my friend (who is married to a Greek) gave to me verbally. I've made it many times, it is to die for!!
Rinse, trim fat from chicken breasts. Dry with paper towels and rub salt and pepper into each side.
Mix the following in a bowl:
Olive oil - just a fair amount so that the chicken will be covered with a little extra in the bag.
"Lots" of garlic roughly chopped (I think I used about 8 or more cloves)
"tons of oregano" - I probably used 4-6 TBS
Fresh squeezed lemon juice - I used the juice of 2-3 lemons
Mix the marinade and pour into a large zip loc bag. Add the breasts and make sure they are all covered on both sides with marinade as well as a little extra. Throw bag in fridge for 1/2 - 1 1/2 hours.
Heat about 2 tbs olive oil in fry pan and add chicken AND marinade. Cook over med heat adjusting heat as needed and adding more olive oil as needed. Cook about 4 mins each side until slightly firm (they should be cooked but not overcooked. Once they are very firm they are usually overcooked. They will continue to cook slightly off heat.) Remove chicken with tongs to a plate and cover with foil. Add some white wine (maybe 3/4 - 1 cup and about 1/2 cup chicken stock to pan to deglaze, scraping up bits of fond from bottom of pan. Reduce over med-low heat until desired thickness and use as a pan sauce on chicken. Once it reduced, I kept adding more wine and chicken stock and reducing some more for a larger amount of pan sauce but that is up to you.