Same type of chicken breasts—but season flour with salt, pepper, and oregano. Fry in oil. Remove chicken.

In the same pan, with extra oil added if necessary, fry a chopped onion until translucent (half-way between pure white and brown). Add a clove of chopped garlic. Fry lightly, for just a few seconds.

Add the juice of 1 lemon, a few gratings of lemon rind, a sprinkling of dry mint, or some chopped fresh mint, and a chicken bouillon cube, or packet of powdered chicken broth. Splash in a bit of water, or white wine. Stir and taste.

Heat chicken in sauce, and serve with rice or couscous—along with a Greek salad of tomatoes, cucumbers, and crumbled feta cheese.