Very Lemony Chicken

It is the middle of winter and I certainly long for those warm summer days.... This one pot chicken dish will certainly help. It is very lemony, but don't worry, served with a salad and rice, the balance of flavour is heavenly.

Category:  Midweek Express  - 


For 4 Serving(s)


  • oil
  • 1 onion, finely chopped
  • 2 cloves garlic,crushed
  • 4 boneless, skinless chicken breasts
  • 350 ml white wine (1/2 bottle)
  • 2 lemons - juice and finely chopped {mosgloss=zest}
  • rosemary, finely chopped
  • 1 tbs capers, finely chopped
  • 4 heaped tbs cremé fraiche
  • sea salt & freshly milled black pepper

Very Lemony Chicken Directions

  1. In a heavy based casserole dish with a lid, saute the onion and garlic in the olive oil until soft. Add the chicken breast and brown. Pour in the wine, lemon juice and zest, rosemary and capers. Bring to a simmer, cover and reduce the heat to gently cook for about 25 minutes until the chicken is cooked through. Remove the chicken to a warmed serving dish, cover with foil and keep warm in a very low oven. Boil to reduce the cooking liquid by half. Add the cremé fraiche and cook a further few minutes until the desired consistency. pour over the chicken and serve.
  2.  Note: If making in advance, just add the chicken to the cooled sauce and gently re-heat.