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What you'll need and how to make this dish
450 g boneless
skinless chicken breasts
100 ml olive oil
plus 3 tablespoons extra
120 ml dry white wine
1 teaspoon fresh basil
2 medium onions
Salt and pepper to taste
480 ml plain yogurt
Flat leaved parsley and a little fresh basil
Rain the liquid from the marinade and pat the chicken dry.
Heat a tablespoon of olive oil in a frying pan and brown the chicken on both sides.
In another pan
add 2 tablespoons of olive oil and sauté the onions until they are golden.
Place the chicken in the pan with the onions.
Season the chicken with salt.
Spread the yogurt over the chicken and onions
cover and allow to cook over a low heat for 30 minutes.
Sprinkle with the parsley and basil and serve.