Recipe Tuesday: Chicken with veggies and white wine lemon butter sauce

I don’t always accommodate the vegetarian in the household. 😉

Serves 2, scales well.
2 chicken breasts
2 cups green veggies, chopped -So far, I’ve used asparagus, mushroom and snap peas, in various combinations, and it’s always turned out delicious.
1 T garlic
1 T fresh rosemary if you have it, otherwise substitute 2 tsp itallian seasoning blend for this and the basil
1 T fresh basil
1/2 tsp salt
1 T margarine or butter (we always use margarine due to E’s dairy allergy)
2 cups cooked pasta, any kind. I generally use spaghetti or rotini, but I’ll use whatever’s in the house.
1/4 c white wine with lemon cooking wine (Or 1/4 cup chardonay+2 T fresh lemon juice.

Saute the chicken on medium high with the herbs until cooked, ~5-7 mins. Add the wine/lemon, garlic, mix that all in, add the veggies and cover. Cook ~3 more mins until veggies are slightly tender but still crisp. Toss the pasta in and mix, then serve. Sprinkle parmesan cheese over it if you’re so inclined.



  1. June 26, 2012 at 5:57 am

    Gonna have to try this! I’ve never cooked with wine before. Although I have an unopened bottle of cooking cherry in the cabinet. Bought it for something. Now I can’t remember for what. Would that work?

    • Leigh Caroline said,

      June 26, 2012 at 9:09 am

      Sherry’s a bit sweeter. I usually use that in things like potroasts, but you could try it, anyway. They sell little bottles that are specifically white wine with lemon, that’s what I’ve been using lately.

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