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Mediterranean Lemon Chicken with Linguini
Patrick Kennedy, Executive Chef, Boundary Oak CC

4 pieces (5 oz each) chicken breasts, skin off and tenderized
1 cup flour
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp fresh ground black pepper
4 Tbs olive oil
1/4 cup garlic, chopped
2 Tbs fresh oregano, chopped
few whole leaves fresh oregano for garnish
2 ea fresh lemons
1 lb linguine, cooked al dente

Flatten chicken breast with meat mallet to tenderize.

Combine flour, cayenne pepper, salt, and black pepper.

Heat olive oil in a large saute pan on medium heat until very hot. Add garlic and oregano. Sauté quickly. Dredge chicken breast in flour mixture and place in pan. Sear chicken on both sides until golden brown.

Squeeze one lemon over the chicken breast and put into 350F oven for 8 to 10 minutes.

Remove chicken from pan and set aside. Return sauté pan to burner and add linguine. Sauté until hot. Squeeze one more lemon on pasta. Season with salt and pepper.

Place linguini on plate, top with chicken breast and garnish with oregano leaves and fresh ground black pepper.

Recommended Wine: Chardonnay or Merlot

Yield: 4 Servings

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