- Serves 6
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
1/4 + 1/8 teaspoons
White Pepper, ground
Chicken Breast, Skinless, Boneless
Garlic cloves. minced
Onion, large (Vidalia)
Lima Beans, thawed if frozen
Wine, Dry White
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 °.