Paramount Citrus

• Slice two lemons, set aside.
• Season chicken with salt and pepper.
• In a large skillet, heat olive oil and sauté onion, green pepper and potatoes for about 5 minutes until just tender.
• Add chicken breast and cook for a few minutes.
• When the chicken starts to leave some juice, season with salt and pepper, oregano and rosemary.
• Cook, stirring for about 10 minutes.
• Meanwhile, in a medium sauce pan, melt butter and add flour.
• Cook flour with butter for a minute stirring constantly over low heat.
• Gradually add milk whisk constantly.
• Add lemon slices to the sauce and cook for a few minutes until the sauce is fragrant.
• Place the chicken mixture in an oven safe dish.
• Pour the lemon béchamel sauce over the chicken.
• Bake at 375°F for about 25-30 minutes until sauce is lightly browned and serve immediately.