This Chicken in a White Wine & Lemon Sauce Recipe delivers tender, moist chicken drizzled with a deliciously light sauce. Elegant but very simple and quick to prepare … perfect for a week night dinner or for entertaining friends.
Ingredients (serves 4)
- 1/3 cup Spring onions, finely chopped (plus extra for serving)
- 1/2 cup Low sodium chicken stock
- 1/2 cup Dry white wine
- 2 TBS Salted butter
- 1 Lemon, cut into thick slices
- 4 Ingham's chicken breasts, cut in half
- Olive oil
- 1 tsp Butter
- 1/2 cup Plain flour
- Salt & Pepper
- Squeeze Lemon juice
Method
- Between a sheet of baking paper, pound the chicken fillets until 1cm thick
- Mix the salt & pepper with the flour, then coat the fillets in the mixture to coat the fillet. Shake off any excess flour.
- Heat the olive oil and 1 tsp butter in a large frying pan. When heated, place the fillets in, and cook until golden brown and cooked through. Set aside
- To the same pan, add a dash more olive oil then add in the spring onions and sauté for a couple of minutes stirring continually.
- Add in the chicken stock, squeeze of lemon juice and white wine, and bring to a gentle boil. Turn the heat down to low, and add in the butter – stir to melt. Once melted, add in the lemon slices. Allow to simmer gently for 3-5 minutes or until reduced by half. Season if need be
- Remove the lemon slices and discard. Plate up the chicken and drizzle the sauce over the top. Serve with your choice of vegetables or salads. I like to double the sauce, and serve it with fettuccine drizzled with the sauce too
12:25 pm
-
-
-
-
mom160270 replied
- 09 Dec 2024 , 1:26 pm
Reply10:36 am
9:00 am
8:17 am
8:19 am
10:09 pm
10:06 pm
10:22 am
1:05 am
6:01 am
12:50 pm
11:45 pm
8:38 am
4:30 pm
11:49 am
9:05 am
5:38 pm
12:42 pm
9:58 am
-
-
-
-
mom93821 replied
- 08 Feb 2019 , 6:26 am
Reply6:53 am
- 1
- 2
- »
Post a commentTo post a review/comment please join us or login so we can allocate your points.