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Recipe for :

Baked Chicken with Lemon Thyme Wine Sauce

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


4 Boneless chicken breasts
1 Cup dry white wine
2 Tablespoons butter
2 Tablespoons olive oil
1/2 Small onion, chopped
1 Teaspoon garlic, minced
1/8 Teaspoon white pepper
1/4 Cup cream or half & half
1 Tablespoon flour
1 Tablespoon fresh lemon thyme, or 1 Teaspoon dried
1/2 Cup Swiss cheese, grated (optional)
8 Lemon thyme sprigs, 2 - 3 inches in length
Salt to taste

  • Preheat oven to 375ºF.
  • Pierce chicken breasts with fork and arrange in a baking dish. Add wine and marinate for 10 minutes.
  • Sauté onions and garlic in butter and olive oil until transparent. Remove the onion and garlic with a slotted spoon and set them aside, along with the seasoned oil.
  • In a blender, thoroughly blend the wine, pepper, cream, flour, and lemon thyme, adding onions and garlic.
  • Brown the chicken in the seasoned oil over a medium-high heat for about 8 minutes, turning once.
  • Return chicken to baking dish and add the blended sauce. Cover and bake for 10 minutes.
  • Remove the cover and cook an additional 15 minutes. (Optional: add Swiss cheese during last 5 minutes of cooking.)
  • Garnish with sprigs of lemon thyme.

Serves 4

Martin James