A delightful chicken dish infused with aromatic herbs and a zesty wine-lemon sauce, perfect for a comforting meal.
Mix the dried marjoram, oregano, and rosemary in a small bowl.
Crush the dried herbs slightly with your fingers to release their oils and enhance the aroma.
Sprinkle the herb mix evenly over the chicken breasts.
Pat the chicken dry before seasoning to help the herbs adhere better.
Heat the butter in a large skillet over medium-high heat. Add the chicken breasts and brown them on both sides, working in batches if necessary.
Avoid overcrowding the skillet to ensure even browning.
Transfer the browned chicken to a lightly greased baking dish.
Use a baking dish that fits the chicken snugly to keep the sauce concentrated.
Combine the white wine and lemon juice in a small bowl. Pour the mixture over the chicken.
Stir the wine and lemon juice well to blend the flavors evenly.
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45 minutes, or until the chicken is fully cooked.
Check the chicken's internal temperature with a meat thermometer; it should reach 165°F (74°C).
Serve the chicken hot, garnished with fresh herbs if desired, and enjoy.
Pair with a side of your choice, such as steamed vegetables or rice, for a complete meal.
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