Chicken with Fresh Herbs, Garlic and White Wine.
Prep time
Cook time
Total time
Recipe type: quick and easy
Serves: 4 servings
  • 1lb (or packet) or organic boneless skinless chicken breasts
  • 2 - 3 tablespoons unsalted organic butter
  • For the marinade
  • Juice and zest of a lemon
  • 1 teaspoon Dijon mustard
  • Pinch of sea salt
  • Freshly ground black pepper
  • 4 gloves of garlic, minced
  • ¼ cup olive oil
  • To finish
  • 2 tablespoons unsalted organic butter
  • 1 tablespoon capers
  • ¼ cup white wine
  • Juice of a lemon
  1. Pat dry the chicken breasts.
  2. Mix all the ingredients for the marinade, place the chicken into the marinade, cover and place in the fridge.
  3. When ready to cook, heat the butter in a large non stick pan to medium/high heat. Remove the chicken from the marinade and wipe away the excess. Place the chicken breasts in the pan, don't overcrowd, cook in batches if need be. Cook until golden on one side then turn over. If the the breasts are thick, remove them to an oven proof dish and place in the oven for 10-15 minutes until just cooked through - 375F. If they're thin, continue to saute until just cooked through.
  4. Remove the breasts to a platter, cover with aluminum foil.
  5. When all the breasts are cooked, add the last 2 tablespoons of butter, capers, lemon juice and white wine, bring to a simmer and cook for a minute or two, gently swirling the butter in the pan so it dissolves. Pour the sauce over the chicken and serve.
Recipe by The Well Fed Yogi at