Margaret’s Lemon Chicken

Approx. 2 – 3 T. olive oil

6 boneless, skinless chicken breasts

1 medium to large onion coarsely chopped

To taste:           Chopped fresh or crushed dried oregano leaves

                    Hungarian paprika

                    Black pepper

                    Lemon Zest

Juice of 2 large lemons

Approx. 1 – 1 ½ c. chicken broth (depending on how thick you want the sauce)

Heat olive oil in pan.  Add chicken breasts and brown on one side.  Turn chicken breast and add onion, continue to saute.  Sprinkle chicken breasts with oregano, paprika, pepper and lemon zest.  Saute until second side of chicken breast in browned.  Add lemon juice and chicken broth.  (Note:  For better color of finished dish, don’t pour the broth and lemon juice directly  on top of the breasts, pour to side so that spices remain on top.)  Cover and cook until chicken breasts are completely cooked. 

I serve with a boxed mix containing wild rice, such as Knorr or Uncle Bens.