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Chicken with Oregano & Mushrooms


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Rate this recipe 4.5/5 (35 Votes)


  • 1/4 cup olive oil
  • 4 chicken breast halves, boneless
  • Kosher salt
  • pepper
  • all-purpose flour
  • 1 pound mushrooms, sliced
  • 4 large cloves garlic, chopped
  • 1-1/2 to 2 teaspoons oregano
  • 1-1/2 cups canned low-salt chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup white wine
  • chopped fresh parsley


Adapted from


Step 1

Heat olive oil in heavy large skillet over medium to high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 5 minutes and then the garlic until lightly golden. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about five minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper. Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.

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