This is one of my own recipes. I've been making it for years. It's very simple...but very delicious!
Boneless, skinless thighs work best for this recipe. I've tried it with boneless, skinless breasts and found it too dry for my taste. It works pretty well with pork chops though.
All amounts are approximate. Don't worry about it. Be free! You can't really go wrong with this one.
5-6 boneless, skinless chicken thighs
Approximately 0.75 cup white wine (Something cheap with work)
Approximately 0.25 cup fresh lemon juice
Approximately 1-1.5 teaspoon dried Greek oregano
Olive oil
Freshly grated parmesan cheese
Saute the thighs in olive oil until golden brown on both sides.
Add wine, lemon juice, oregano, salt and pepper. If necessary add a little water to half-way cover the chicken. (You don't want to compeltely cover the chicken!)
Simmer, covered, on medium-low until the chicken is done.
Serve over rice.(I use basmati)
Sprinkle with parmesan cheese.