60ml (1/4 cup) white wine (Chenin Blanc or Chardonnay)
1 LemonGold® Seedless Lemon, thinly sliced
Fresh basil to serve (optional)
Combine the lemon zest, thyme and oregano in a small bowl. Add a generous pinch of salt and freshly ground black pepper, then rub together, almost like working butter into flour. The texture will be slightly damp. Rub the lemon salt over the chicken on both sides.
Heat 15ml olive oil in a wide-based pan until hot.
Lay the chicken in the hot oil and cook for about 5 minutes until golden.
Turn and cook for a further 4-5 minutes until cooked through.
Drizzle the lemon juice over and toss to coat both sides.
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