Author Notes: I make this recipe about once every other month and I just fall in love with it again and again. I am a big basil person, if your not, you can transform my recipe from Italian to Greek by omitting the basil and doubling the oregano...believe me it works! Years ago I found this recipe in an old weight watchers cook book but it was very simple and did not have the additional spices and seasonings, or amounts of vegetables that I have grown to enjoy in the years that I have been cooking this recipe. I also have added a few cooking techniques that did not appear in the original recipe, Therefore, I have transformed this recipe over the years to my pallet and unique cooking style. Happy Cooking Ya'll! —Tony Bridges
1/4 + 1/8
cups All-Purpose Flour
teaspoons Italian Seasoning,
1/4 + 1/8
teaspoons White Pepper, ground
tablespoons Olive Oil
pieces Chicken Breast, Skinless, Boneless
pieces Garlic cloves. minced
piece Onion, large (Vidalia)
ounces Lima Beans, thawed if frozen
tablespoons Basil, dried
cups Wine, Dry White
ounces chicken stock, or as needed
- 1) Wash and pat dry chicken. Season with salt and pepper.
- 2) High Flame. Ceramic Dutch Oven
- 3) Prepare dredge mixture – reserve any remaining to add as thickener
- 4) Add olive oil and sauté` chicken breast both sides and place on plate to rest, reserving juices
- 5) Add oil / spray if necessary
- 6) Add Onion ( sprinkle w basil, Italian seasoning and white pepper) and cook on medium heat until translucent ( 2 min). Add garlic and cook for 1 minute. Add all basil and Italian Seasoning, Lima beans.
- 7) Add reserved dredge mixture and coat vegetables. Stir with wooden spoon.
- 8) When combined, add wine and stir with wooden spoon to loosen any fond on the bottom of pan. Add chicken stock as needed to gain a nice consistency that will thicken upon the simmer
- 9) Add chicken back to Dutch oven and cover leaving lid a jar and reduce flame to simmer.
- 10) Simmer for 15 – 20 minutes until chicken reaches 165 °.