John Myers
Chicken in White Wine Jus
The perfect chicken in white wine jus recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast fillet
- 4 Garlic cloves
- 2 tbsp Olive oil
- 300 ml White wine
- 1 small Onion
- 2 Spring onions
- 0,5 Lemon
- Salt pepper
- Peel the garlic and cut into thin slices.
- Peel the onion and dice finely.
- Both are put in a saucepan or pan in cold olive oil and slowly heated over a low heat.
- The garlic should not take on any color if possible.
- Cut the chicken into small cubes, add and fry briefly on all sides.
- Season with salt and pepper.
- After 4 – 5 minutes, when the onions are translucent, deglaze with white wine.
- Increase the heat so that the white wine is reduced.
- When the wine has been reduced to about half, turn the temperature down again.
- Season again with pepper and salt and simmer for 5 minutes.
- Then add the rings of chopped spring onions and the lemon juice.
- Season again to taste and then serve.
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