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Chicken Elegante


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  • Marinade: (Combine in a large bowl)
  • 50 ml soy sauce
  • 125 ml dry white wine (or pineapple juice)
  • Juice of 1 lime
  • Dash garlic salt
  • Dash ginger
  • 2 ml curry powder
  • Pinch of thyme
  • Pinch of oregano
  • Dash pepper
  • 1 kg deboned chicken breasts, cut into 6 cm x 3 cm pieces
  • 50 ml butter
  • 50 ml oil
  • 2 medium onions, thinly sliced
  • 50 ml dry white wine or pineapple juice


Servings 9


Step 1

To the marinade, add the chicken pieces. Leave for 2 to 3 hours or overnight (in the refrigerator). Remove chicken from marinade and flour the pieces lightly. Reserve marinade. In a large fry pan, place butter and oil. Cook chicken pieces until golden on both sides. Remove cooked pieces from fry pan. Place in a single layer in 34 x 22 x 4 cm baking pan. Add onions to fry pan. Saute until soft. Sprinkle onions over chicken pieces. Pour reserved marinade over chicken pieces. Bake, covered, at 180°C for 30 minutes. Uncover, pour the 50 mL wine over. Bake an additional 10-15 minutes (or until chicken is tender).

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