Lemon Chicken

• 6 boneless, skinless chicken breasts, trimmed
• 3 lemons
• 2 cloves garlic, peeled and minced
• 1 tsp. dried oregano
• pinch white pepper
• 1 Tbsp. arrowroot
• 1 c. dry white wine
• 4 shallots, peeled and chopped
• 1/2 tsp. dried rosemary
• 1/2 tsp. salt
• 2 Tbsp. olive oil

1. Pound chicken breasts to an even thickness of 1/3-inch.
2. Do not pound the tenderloins.
3. Grate the yellow zest from the lemons using a fine grater and squeeze the juice from the lemons.
4. Combine the lemon zest and juice with the wine, garlic, shallots, rosemary, oregano, salt and pepper in a glass or stainless steel bowl.
5. Add the chicken breasts and marinate for 2 hours at room temperature or up to 8 hours refrigerated, tightly covered with plastic wrap.

chicken breasts, lemons, garlic, oregano, white pepper, arrowroot, white wine, shallots, rosemary, salt, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620224 (may not work)