Recipe

Solo: Chicken in White Wine Sauce

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Free-range chicken breasts coated in a creamy white wine sauce, served with roasted lemon-garlic broccoli.

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serves 1

1
¼ tsp
¼ tbsp
¼
1 clove
65ml
2g
35ml
¼
¼

ingredients

chicken breast
garlic powder
butter (from your pantry)
onion – peel and dice finely
garlic – peel, grate and chop
white wine
fresh thyme
cream
broccoli – cut into florets
lemon – halve and juice
salt & pepper (from your pantry)
olive oil (from your pantry)
tin foil (from your pantry)

Ingredients to serve 1

1 x chicken breast
¼ tsp x garlic powder
¼ tbsp x butter (from your pantry)
¼ x onion – peel and dice finely
1 clove x garlic – peel, grate and chop
65ml x white wine
2g x fresh thyme
35ml x cream
¼ x broccoli – cut into florets
¼ x lemon – halve and juice
salt & pepper (from your pantry)
olive oil (from your pantry)
tin foil (from your pantry)

Method

Step 1

Preheat oven to 180°c. Prepare all ingredients as indicated above.

Step 2

Chicken: Heat olive oil in a frying pan over medium heat until the oil shimmers, about 2 to 3 minutes. Season chicken with salt, pepper and garlic powder. Add chicken to the pan and cook until golden brown, about 6 minutes. DO NOT move it around. Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through. Remove chicken from pan to a plate; cover and set aside.

Step 3

Lemon Garlic Broccoli: In a large bowl, toss broccoli florets with olive oil, salt, pepper and HALF the chopped garlic. Spread the broccoli out in an even layer on a lined baking tray. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice over the broccoli before serving for a refreshing, tangy finish.

Step 4

Creamy White Wine Sauce: DO NOT wipe the frying pan. Add butter to the pan and melt over medium-high heat. Add onions and cook for 3 minutes, or until softened. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced. Stir in thyme and the cream. Reduce heat to slowly bring to a boil; place chicken breasts back in the pan and leave to simmer and thicken for about 4 minutes. Remove pan from heat.