Creamy Lemon & White Wine Chicken

Name: Creamy Lemon & White Wine Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: French, Australian
Ingredients: 1 tablespoon oil; 600 g skinless chicken thigh fillets; 2 garlic cloves, finely chopped; 300 mL tub light cooking cream; 1 pot Continental Stock Pot - White Wine; 2 tbsp lemon juice; 1 tbsp honey; 1 tsp dried oregano leaves; 1 lemon, sliced, seeds removed; sea salt and freshly ground mixed peppercorns, to taste; roughly chopped continental parsley, to garnish; Cooked pasta, to serve

Bright, creamy, and irresistibly zesty, this lemon and white wine chicken is a deliciously easy one-pan dish perfect for effortless elegance and pairs well with pasta, rice or potato mash.

15 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

1 tablespoon oil
600 g skinless chicken thigh fillets
2 garlic cloves, finely chopped
300 mL tub light cooking cream
1 pot Continental Stock Pot - White Wine
2 tbsp lemon juice
1 tbsp honey
1 tsp dried oregano leaves
1 lemon, sliced, seeds removed
sea salt and freshly ground mixed peppercorns, to taste
roughly chopped continental parsley, to garnish
Cooked pasta, to serve

Heat oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 5 mins or until golden brown each side. Add garlic and cook, stirring, for 30 seconds.
Add cream and stockpot, and stir until stockpot dissolves. Stir in lemon juice, honey and oregano. Reduce heat to medium and cook, stirring occasionally for 5 mins or until sauce has slightly thickened and chicken has cooked through.
Add lemon slices and cook for 1 minute or until heated through. Season to taste with salt and pepper. Garnish with parsley and serve with pasta.