Surprisingly Good Chicken!

• A blurp of olive oil in a non-stick saucepan
• 2 air-dryed chicken breasts (or some such fancy folderol)
• Flour, in which the breasts were rubbed to cover them
• A splat of butter in the olive oil
• Salt and pepper

Saute the chicken until it is about 75-80% done - maybe starts to brown a bit on the outside, and the inside fluids come out clear if you skewer it. While cooking, turn frequently - doubly so if using a non-stick pan.

Set the chicken aside in a bowl at that point.

Add to your saucepan:

• 3 cloves of minced garlic (or else garlic powder as I apparently forgot to get garlic!)
• fresh cilantro (I used refrigerated paste, nearly as good)
• fresh oregano (I used the freeze dried stuff, nearly as good)
• more salt and pepper if you need it
• some parsley flakes
• 1/2 to 3/4 cup of white wine

Cook over a medium heat, turning the chicken fairly infrequently, until it is done. Reduce the sauce until it is a desired thickness - I went for less thick than gravy, more thick than wine - maybe salad dressing thickness.

Serve with some rice or a salad, dump the remainder of the reduced sauce over the chicken to get all the flavour explosion your taste buds could ask for!

Surprsingly good! Tangy, with a hint of sweet (from the wine, I used a white that was sweeter rather than dry), but infused with the melange of herbal flavours. And moist!

For a first try at 'basic chicken' (not in a khorma or butter chicken sauce or a soup), I'm pretty happy with the outcome. I don't usually eat much chicken as I find most of it flavourless and often dried out.

I think I'll be eating more chicken now that I know this easy, tasty, moist chicken recipe!