Copley's Chicken Chunks

You always need more oregano than you think — this goes for most things, and especially this dish. Dry white wine works in place of vermouth, as the original Copley Plaza recipe calls for.

Ingredients

4 boneless, skinless chicken breasts

1/2 cup all-purpose flour, seasoned with salt and pepper

Kosher salt and freshly ground black pepper, to taste

1 tbsp extra-virgin olive oil

1–2 garlic cloves, minced

8 oz white or cremini mushrooms, sliced

1/2 cup dry vermouth (or dry white wine)

1 tsp dried oregano, or more to taste

1 lemon, cut into wedges

Cooked risotto, for serving

Preparation

1. Pat the chicken breasts dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper and dredge lightly in the flour, shaking off any excess.

2. Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook without moving until golden brown on the first side, about 3 minutes. Flip and cook for 2 minutes more. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

3. Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, 2–3 minutes.

4. Add the oregano and vermouth and cook, stirring occasionally, until the alcohol has cooked off and the chicken is cooked through to 165°F, about 3 minutes.

5. Squeeze the juice of half the lemon over the chicken and stir to combine. Serve immediately over risotto with the remaining lemon wedges alongside.

Notes

Inspired by Chef’s Dad (and the head chef that night that forgot to come up with a nightly special and made this).