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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 contemporary thyme leaves
Kosher salt and freshly floor black pepper
4 boneless hen breasts, pores and skin on (6 to eight ounces every)
1 lemon
