Lemon chicken boneless boob

1/4 cup good olive oil; 3 tablespoons minced garlic (9 cloves); 1/3 cup dry white wine; 1 tablespoon grated lemon zest (2 lemons); 2 tablespoons freshly squeezed lemon juice; 1 1/2 teaspoons dried oregano; 1 teaspoon minced fresh thyme leaves; Kosher salt and freshly ground black pepper; 4 boneless chicken breasts.

In this recipe, which Pierre Franey brought to The Times in in one of his Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots It is, at once, lively and elegant To round it out, it needs a sturdy accompaniment.