 |
Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
 8 to 10 Chicken Thighs
1 cup Dry White Wine
Salt and Pepper to taste
4 Garlic Cloves thinly sliced
¼ teaspoon Thyme
1 tablespoon Butter
Olive Oil
Squeeze Lemon Juice
Sauté chicken and garlic in olive oil and butter in a large skillet. Brown both sides then add wine, thyme, and lemon juice. Cover and simmer turning once for approximately 30 minutes. As it reduces, liquid should thicken to a beautiful sauce. Serve with brown rice or mashed potatoes.
|
