Serves 4
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Unprepared for unexpected guests? Transform your meal prep-ready chicken breast into something more elevated with a shot of dry white wine and some unsalted butter. With hardly any skill and patience, you no longer need to endure bone dry chicken fillets – much less ones that turn out tough with a lack of flavour.


  • 4 chicken breast fillets
  • 30 g unsalted butter
  • 2 green onions (shallots), chopped
  • 1 cup (250 ml) dry white wine
  • ½ cup (125 ml) light cream
  • ½ cup shredded basil
  • Steamed baby potatoes, to serve
  • Zucchini, to serve

Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper.


Melt butter in a large frying pan on medium. Cook chicken breasts for 3 mins each side, until golden and almost cooked through. Remove to a platter and keep warm.


Reduce heat to low and add onion. Cook for 5 mins, stirring, until soft. Increase heat to medium and add wine. Simmer for 1 min.


Stir in cream. Cook for another 3 mins, until reduced slightly. Add basil and season.


Return chicken to pan for 1 min, until heated through.


Serve with potatoes and zucchini.

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