Last week, I ate at one of my favorite local Cuban restaurants and tried this. It was outstanding. They used limes instead of lemons in theirs, but I researched many and either can be used. I chose lemons for this particular recipe and pulled other ingredients into it as well. It was simply amazing. Very moist due to marinating in the lemon juice.

3-4 boneless, skinless chicken breasts pounded thin with meat mallet to about 1/4 thickness
6 lemons, juiced
3-4 sprigs fresh oregano or 2 Tbs dried oregano
1 garlic bulb, peeled and cloves chopped or smashed with a mortar and pestle
Sea salt or kosher salt to taste
Ground pepper to taste
Olive oil
1 stick butter
2 onions, halved and sliced into strips
2 Tb capers

Wrap chicken very loosely with plastic wrap. Lay wrapped chicken on a cutting board and pound with meat mallet until 1/4 inch thickness. Put in a rectangular casserole or storage container.

Peel garlic and chop into large chunks or place in mortar and grind.

Juice lemons.

Press garlic into chicken on both sides, pour lemon juice over all. Tear 2 sprigs oregano up and scatter over chicken mixture. Add two more springs and arrange so submerged in juice. Cover with plastic wrap and marinate 2 hours in refrigerator.

Melt 1/4 stick butter and 1 Tb olive oil in small skillet.

Slice onions and add to skillet. Sauté until soft. Sprinkle with salt and pepper. Set aside.

Heat 3/4 stick butter and 2 Tb olive oil in large skillet. Add marinated chicken and some of the garlic and oregano pieces. Cook 10 minutes on each side or until nicely browned.

Add onions and capers to chicken in large skillet.

Let simmer a few minutes and remove from heat. Let rest 5 minutes. Serve with a nice salad and bread.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet