Ingredients

• 1 c. all-purpose flour
• kosher salt
• Freshly ground black pepper
• 1 tbsp. dried oregano
• 1 lb. boneless skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• 1 c. low-sodium chicken broth
• 1/2 stick butter
• 2 cloves garlic, minced
• Juice of 2 lemons
• 1 lemon, sliced

 Instructions

In a shallow baking dish, add flour and season with salt and pepper. Add oregano and whisk to combine. Add chicken and toss until fully coated, then set aside.

In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden and cooked through, 6 minutes per side.

Season with salt and pepper and transfer to a plate.

To skillet, add chicken broth, butter, garlic, lemon juice and season with salt. Bring to a simmer then add lemon slices and return chicken to skillet, tossing to coat in sauce.