|2 lbs||chicken breasts or thighs, skin on|
|4 tbsp||butter, melted|
|20 cloves||garlic, gently mashed|
|1||lemon, sliced in circles|
|1/4 cup||white wine|
|2/3 cup||parmesan cheese|
Season the chicken with salt and black peppercorns.
Heat a cast iron pan on medium heat, add 1 tbsp (approx.) of butter. Pan fry the chicken (skin side down first) until browned on both sides. Remove chicken.
Add remaining butter, saute garlic. Replace the chicken. Add the lemon slices, the wine and the water. Reduce heat and simmer.
Reduce the sauce, add cayenne, oregano and cheese. Remove when cheese melts. Optional: broil in oven to melt cheese.