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
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Ingredients
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1/4 + 1/8 cups
All-Purpose Flour
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1.5 teaspoons
Italian Seasoning,
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1/2 teaspoon
Salt
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1/4 + 1/8 teaspoons
White Pepper, ground
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2 tablespoons
Olive Oil
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6 pieces
Chicken Breast, Skinless, Boneless
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4 pieces
Garlic cloves. minced
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1 piece
Onion, large (Vidalia)
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20 ounces
Lima Beans, thawed if frozen
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1.5 tablespoons
Basil, dried
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1.5 cups
Wine, Dry White
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14.5 ounces
chicken stock, or as needed
Directions
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1) Wash and pat dry chicken. Season with salt and pepper.
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2) High Flame. Ceramic Dutch Oven
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3) Prepare dredge mixture – reserve any remaining to add as thickener
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4) Add olive oil and sauté` chicken breast both sides and place on plate to rest, reserving juices
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5) Add oil / spray if necessary
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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.
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7) Add reserved dredge mixture and coat vegetables. Stir with wooden spoon.
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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
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9) Add chicken back to Dutch oven and cover leaving lid a jar and reduce flame to simmer.
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10) Simmer for 15 – 20 minutes until chicken reaches 165 °.
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