Ingredients:

4 boneless, skinless chicken breats

1 lemon

1 lemon peel grated

1 tablespoon butter

1 teaspoon oregano

1/2 cup celery, sliced

8 small potatoes, halved

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup warm water

1 tablespoon olive oil

Directions:

Gently grate the lemon peel then cut the lemon in half and squeeze the juice into a bowl and set aside. Rub the chicken breasts with the used lemon halves. Mix together the oregano, salt and pepper and sprinkle over chicken breasts.

Melt the butter in a large skillet and add in the olive oil. Place the chicken in the skillet and heat over a medium fire. Add in celery and grated lemon peel.Cook about 5 minutes per side until chicken is a lovely golden brown.

Remove chicken from skillet and place in a 2 quart baking dish with celery and grated lemon peel over top. Add potatoes to baking dish with chicken.

Place reserved lemon juice in the skillet with the water and bring to a boil making sure to scrape the pan and stir in the drippings with the lemon juice and water. Once you bring to a boil remove from heat and pour over the chicken in the baking dish.

Bake uncovered at 300 degrees for 1 hour, basting occasionally.

Serves 4

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