1½ lbs. thin sliced boneless, skinless chicken breasts
½ cup all-purpose flour
1 stick Keller’s Creamery Salted Butter, softened, divided
½ cup dry white wine
1 tsp. crushed oregano leaves
1 tsp. grated lemon zest
Season chicken breast with salt and pepper. Place flour in a shallow dish or pie plate. Coat chicken pieces with flour, set aside.
Melt 2 tbsp. butter in a large skillet over medium high heat. Cook chicken in butter about 5 to 6 minutes per side or until chicken has browned and has reached an internal temperature of 165°F. Remove chicken, cover with foil or lid to keep warm.
Add wine and oregano leaves to skillet, bring to a boil and allow to reduce by ¾ or until almost all the liquid has evaporated. Remove from heat, add any juices that have collected from the chicken and whisk in the butter a little at a time. Stir in lemon zest when all butter is incorporated.
Drizzle chicken pieces with sauce and serve immediately.