In a large skillet over medium heat, sautee onion w/ 4 T. oil. Add chicken and brown thoroughly on both sides. Transfer chicken to a plate. Into skillet, add remaining oil, lemon juice and white wine, scraping any bits from pan for added flavor. Bring to a boil. Return chicken to pan. Add garlic, capers, parsley, oregano and simmer for 5 minutes. Remove chicken to platter and pour remaining skillet juices over top. Serves 3-4.
Recipe courtesy of The Butcher Shoppe.