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This is one of my own recipes. I've been making it for years. It's very simple...but very delicious!

Boneless, skinless thighs work best for this recipe. I've tried it with boneless, skinless breasts and found it too dry for my taste. It works pretty well with pork chops though.

All amounts are approximate. Don't worry about it. Be free! You can't really go wrong with this one.


5-6 boneless, skinless chicken thighs

Approximately 0.75 cup white wine (Something cheap with work)

Approximately 0.25 cup fresh lemon juice

Approximately 1-1.5 teaspoon dried Greek oregano

Olive oil

Freshly grated parmesan cheese


Saute the thighs in olive oil until golden brown on both sides.

Add wine, lemon juice, oregano, salt and pepper. If necessary add a little water to half-way cover the chicken. (You don't want to compeltely cover the chicken!)

Simmer, covered, on medium-low until the chicken is done.

Serve over rice.(I use basmati)

Sprinkle with parmesan cheese.