This recipe was inspired by one I found in a new cookbook, Breaking Bread: From Feeding the Body to Feeding the Soul by Msgr. Jamie Gigantiello. This cookbook is a celebration of the author’s love of food, family, and friendship. Each recipe in the book takes a two-page spread, which makes the cookbook particularly user-friendly. You won’t have to turn the page in the middle of a recipe when your hands aren’t clean! Props to the designers of the book who made this happen. Many of the recipes in Breaking Bread are company-worthy, but they’re all fairly simple to make, and the directions are clear and easy to follow.
I tried this recipe with my new favorite spice blend, Old World Italian from The Spice House. (I get zero perks for sharing about this seasoning, but I’m a big fan, and this company has terrific products and great customer service too.)
Oregano Chicken
Makes 4 servings
4 boneless skinless chicken thighs, trimmed, or 1 1/4 lb. boneless skinless chicken breasts, cut in medallions
1/3 cup flour
1 tsp Italian seasoning (I used Spice House Old World Italian spicy fennel herb seasoning blend)
1/4 tsp dried oregano
Olive oil for the pan
1 small onion, diced
2 garlic cloves, chopped
2 tsp capers
1/2 tsp Italian seasoning
1/4 tsp each crushed red pepper, basil, oregano
1/4 cup white wine
1 15-oz can crushed tomatoes
1 lemon, peeled and cut into chunks
Mix flour, 1 tsp Italian seasoning, 1/4 tsp oregano. Dredge chicken in flour. Cook in pan 2 to 3 minutes per side; do not crowd the pan. Cook this in batches if necessary. Remove to plate when done.
Add onion to pan and cook 3 minutes, then add garlic, capers, and remaining seasoning. Stir in white wine and crushed tomatoes.
Return chicken to pan, flipping it so it’s covered in sauce. top with lemon chunks. Cover and cook 15-20 minutes or until done (depending on thickness of chicken pieces; thighs will take longer).
Remove lemon chunks before serving. Serve over pasta.
Recipe and photo copyright 2023 Barb Szyszkiewicz, all rights reserved.
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