1 1/2 lemons
6 med. size chicken breasts, halved, washed, and patted dry with paper towels
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground pepper
2 tbsp. unsalted butter
2 tbsp. olive oil
4 lg. shallots, minced (or 4 large scallions, white only, minced)
1 clove garlic, minced
1/2 c. dry white wine (or dry vermouth)
1/4 c. freshly chopped parsley
1 tsp. dried oregano, crumbled
1/2 c. chicken broth
Garnish: fresh coriander or parsley

Preheat oven to 350 degrees. Peel the lemons and cut the lemon rind into julienne strips (matchstick size); squeeze juice from lemon and reserve.

Sprinkle chicken with salt and pepper. In large oven proof pan that can go on top of the stove, heat the butter and oil. Brown chicken breasts on both sides over medium high heat until golden; remove with slotted spoon.

Saute shallots and garlic in remaining fat over medium low heat and cook until soft, about 5 minutes. Deglaze pan with wine by scraping up browned particles from bottom of the pan. Bring to boil and cook over high heat until the wine is reduced to half its volume.

Return chicken to pan, sprinkle with parsley and oregano; add chicken broth, lemon juice, and lemon peel strips. Cover and place in oven for 20 to 25 minutes or until tender DO NOT OVERCOOK.

Serve chicken hot, garnished with coriander or parsley.