The recipe began evolving when I wanted to marinate some chicken breasts and use the now abundant herbs growing in our garden, but then realized my kids wouldn’t eat green sauce-laden chicken (even though they helped plant and pick the herbs). I opted to marinate the chicken in lemon and white wine and then make a separate herb sauce for the grown ups.
For those of you who are familiar with the flavorful chimichurri sauce well known to Argentina you will find hints of those flavors in this recipe though it is not a true chimichurri. Chimichurri is most frequentlly served as a condiment alongside steak (flank or skirt are two familiar choices) although it is delicious with grilled chicken or fish.
Simple Lemon and White Wine Marinade Recipe
1 1/2 lbs boneless, skinless chicken breasts, washed and trimmed
1/3 cup white wine (I used Pinot Grigio)
Juice of 2 lemons
Zes of 1 lemon
Season chicken with Kosher salt on both sides. Add chicken to zipper top bag. Add remaining ingredients. Refrigerate for 2 hours, turning chicken once.
Heat stove-top grill pan over medium heat. Add 2 tbsp extra-virgin olive oil. Remove chicken breasts from marinade. Discard marinade. Season chicken on both sides with freshly ground black pepper. When pan is ready, add chicken breasts skin-side down and sear for 4-5 minutes. Turn chicken and cook on the opposite side for 3 minutes or until chicken is cooked through*. Remove chicken to serving plate and keep warm.
Lemon-Oregano Sauce Recipe
1/3 cup lemon juice (from 2 medium lemons)
1/4 cup extra-virgin olive oil
2 tbsp sherry wine vinegar
1/2 cup each, packed fresh oregano and parsley (Italian or flat-leaf parsely)
1/4 cup fresh chives
1/2 medium yellow onion, peeled and quartered
1 garlic clove
2 tsp Kosher salt
1 tsp freshly ground black pepper
Add all ingredients to food processor. Pulse until all ingredients are incorporated. Serve alongside chicken recipe or with grilled fish or beef. Sauce will keep for up to 2 days in the refrigerator, covered.