Baked Chicken with Lemon Thyme Wine Sauce
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.
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.
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
1/2 Cup Swiss cheese, grated (optional)
8 Lemon thyme sprigs, 2 - 3 inches in length
Salt to taste
chicken breasts with fork and arrange in a baking
dish. Add wine and marinate for 10 minutes.
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.
a blender, thoroughly blend the wine, pepper,
cream, flour, and lemon thyme, adding onions
the chicken in the seasoned oil over a medium-high
heat for about 8 minutes, turning once.
chicken to baking dish and add the blended sauce.
Cover and bake for 10 minutes.
the cover and cook an additional 15 minutes.
(Optional: add Swiss cheese during last 5 minutes
with sprigs of lemon thyme.