July 2, 2004 recipe from Chef Chris Manning:

Lemon Chicken

4-6oz. Skinless, boneless chicken breasts
1 onion sliced thin
The juice of one lemon
1 tsp salt
1 tsp pepper
¼ cup fresh minced oregano
1 Tbsp olive oil
1 Tbsp butter
1/4 cup white wine
¼ cup grated parmesan cheese
4 cups cooked white rice
2 Tbsp chopped parsley

In a 4” deep pan place the chicken breasts and cover with the onion, lemon juice, sliced lemon, salt, pepper, and the oregano.  Wrap and marinate in the refrigerator for 4-6 hours.  Heat oil and butter in a large skillet and add the chicken, reserving the onions, juice, and lemons.  Brown the chicken on one side, turn, and add the onions and sliced lemons only.  Discard the rest of the pan.  When the chicken is brown on the second side, and the onions begin to wilt, add the white wine.
Let simmer for 2-3 minutes and remove from pan.
Place over rice and garnish with the cheese and parsley.