Chicken with Lemon and White Wine

Today we've been forced to retreat indoors due to the inclement weather caused by ex-Cyclone Debbie making her way down South East Queensland.  Since last night we've had relentless rain and high winds, and according to forecasts, the weather is due to worsen by this evening.  Schools across Queensland have been ordered to close, so there's nothing to it than to stay indoors, stay dry and cosy, pop the kettle on and drink copious amounts of tea.

On days like these, there's nothing I crave more than comfort food, and this recipe fits the bill perfectly.  It's my mother's recipe, and was one of my favourites growing up as a child, and now my own children enjoy it.  It's simple, delicious, and the perfect one-pot wonder.  It may not be the most photogenic meal, but I can assure you it more than makes up for it in flavour.  I like to serve this on a bed of rice, but it works equally well with pasta or mashed potatoes and vegetables.


4 large chicken breast fillets, trimmed of any fat and cut into tenderloin-sized portions
1 cup plain flour (to dust chicken)
Sea salt flakes, approximately 2 tablespoons
Ground black pepper, approximately 1 tablespoon
2 tablespoons dried oregano, plus an extra tablespoon
Large knob of butter (approximately 25 grams)
Olive oil
1 large brown onion, roughly diced into large chunks
2 cloves garlic, crushed
1-2 dried bay leaves
Juice of one lemon
4 tablespoons soy sauce or Tamari
2 tablespoons Worcestershire sauce
1/2 cup dry white wine
1/2-1 cup water (or more, if required)


Clean and trim each chicken breast fillet, and cut them into tenderloin sized portions.

On a large plate, add the flour, sea salt, ground black pepper and dried oregano, and mix well to combine seasoning.

Place the chicken breast fillets, one at a time, into the flour seasoning and dust to coat.  Shake off any excess and set the chicken aside on the same plate until ready to cook.

In the meantime, heat a large heavy-based shallow saucepan and add a couple of tablespoons of olive oil as well as the butter to the pan, and heat on a moderate-high heat until the butter has melted.

When hot, gently fry the seasoned chicken breast until golden brown on each side.  You will need to do this in batches so as not to overcrowd the pan, otherwise the chicken will stew rather than fry.  Once each portion of chicken is cooked, remove them from the pan and set aside on a clean plate to rest.

Once all the chicken has cooked and been removed from the pan, add a little more olive oil and butter to the pan (if required), and add the chopped onion and crushed garlic and sauté for a few minutes until soft and translucent.

Place all of the chicken back into the pan with the onion and garlic, then add the bay leaves, sea salt and ground pepper to taste, a tablespoon of dried oregano, the juice of one lemon, the soy sauce (or Tamari), the Worcestershire sauce, and white wine.

Carefully stir the ingredients, making sure to scrape the sediment off the bottom of the pan to combine it with the sauce.

Add enough water to the pan so the sauce just covers the chicken pieces, stir gently, then cover the pan, reduce the heat to low, and simmer until the sauce reduces (approximately 15 minutes).

Make sure not to reduce the sauce too much - leave enough liquid so that you are able to spoon the sauce over the chicken and rice, or whatever else you decide to serve it with.  If it has reduced too much, just add a little more water.


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