I then warmed olive oil over medium-low heat and placed the chicken breasts in an oven-proof pan (shown here) with the warmed olive oil.  I didn’t have a garlic clove in the house to save my life, so I just added a little butter along with the olive oil to add just a touch more flavor. 

* If you don’t have an oven-proof pan (that can go from stovetop to oven), simply use a skillet to start the dish and then pour everything into a 9x13 baking pan (or size appropriate depending on how many chicken breasts you are making) - this is actually how the recipe calls for the dish to be prepared.  In our house, the fewer dishes to wash, the better. 

While the chicken breasts were sautéing, I zested and juiced a couple of lemons and measured out 1/3 cup of white wine.  I used a chardonnay.  I also cut 8 lemon wedges.

*On a quick side note, I have a few kitchen gadgets that I cannot be without when it comes to enhancing flavors of a dish - the first is my Microplane Rasp Grater and the second is the my Citrus Juicer.  There is tons of flavor in the zest of citrus that you can’t get anywhere else.  And when it comes to extracting the juice without getting seeds in your food (or making every papercut sting), the citrus juicer tool is the easiest one I have ever used - and I only like this one in particular which I found at Williams-Sonoma and if you click on the bold names of the tools you will be directed.

Ok ... once I had my lemon zest, lemon juice and white wine ready to go, I removed the pan off the heat and poured the liquid around the chicken.  I also added 8 lemon wedges and sprinkled in some dried oregano and thyme (because I didn’t have these fresh herbs in the house).

I put the pan into the oven and let it bake for 30 minutes.  After 30 minutes, I removed it from the oven and put a lid on the pan (if your baking pan does not have a lid, use foil to cover the pan).  I then let the chicken rest, covered, for about 15 minutes - because the chicken breasts were pretty large.  Ina’s recipe calls for resting the chicken only 10 minutes.

The chicken was perfectly moist and incredibly flavorful.  The texture was exquisite (I cannot stand rubbery chicken).  It was a cold Sunday night and since I was having dinner with Eric and a colleague of his, I served this with potato wedges that were crispy on the outside and fluffy on the inside - they were a match made in heaven as the pillowy soft interior of the potatoes soaked up all the lemony juices.  This recipe is another keeper!