Chicken breast with white wine and peas


Ingredients for 4 people


  • 4 Karagiannakis Poultry chicken breasts
  • 200g frozen peas at room temperature or fresh
  • 200g carrots diced
  • 200g peppers diced
  • 2 spring onions, chopped
  • 100 ml white wine
  • 50g olive oil
  • 50g butter
  • Some fresh oregano sprigs
  • Juice of 1 lemon
  • Salt and pepper

Let the chicken breasts reach room temperature. Pat dry with paper towel. Heat the olive oil and butter in a saucepan. Add the chicken and let roast on all sides. Add the peas, carrots, peppers and onions, cover and cook for 7 minutes, until the vegetables begin to soften. Add the wine and let it evaporate. Add the oregano, salt and pepper and cook over medium heat for 30 minutes with the lid on. While cooking, check whether you need to add some water. If necessary, add hot water. Before serving, squeeze a lemon and add some fresh ground pepper. Serve while hot.

Tip: Pick a good white or rosé wine for your cooking. Don’t skip on the butter; it will help thicken the sauce. Fresh dill compliments the recipe very well. Add it raw, when serving.


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