Grgich Hills Estate Winery

Violet Grgich’s Famed Lemon Chicken

September 5, 2013 • Posted in: Fumé Blanc

This recipe brings together the flavors most complimentary to Grgich Hills Fumé Blanc – lemon, pepper, herbs and garlic. Serves 6

  • 4 half chicken breasts, skinned
  • 1 large red bell pepper, sliced
  • 1/2 pound mushrooms, quartered
  • 1 small jar marinated artichokes, drained and quartered
  • Optional: sugar peas
  • cucumber
  • celery
  • green apples
  • 1 head of garlic, cloves peeled and halved
  • juice of four lemons
  • Grgich Hills Fumé Blanc
  • olive oil
  • salt
  • Lawry’s lemon pepper
  • fresh chopped cilantro
  • fresh chopped basil
  • fresh chopped parsley


  1. Marinate the chicken breasts at least two hours with half the garlic, the juice of two lemons and enough wine to barely cover.
  2. Remove the chicken breasts from the marinate and pat dry. Season with salt and lemon pepper. Heat a sauté pan. Add a thin layer of olive oil and the remaining half of the garlic, being careful not to over brown. Add the chicken breasts and sauté until nicely browned, turning once. Remove to a hot oven and keep warm, covered.
  3. Add the juice of the remaining two lemons to the pan with a cup of the wine. Boil to reduce by half and reserve.
  4. Sauté the vegetables in a little olive oil, as above, beginning with the bell pepper and continuing in order. Cook only until slightly tender. Remove to the
    oven and keep warm.
  5. Return the reduced liquid to the pan and reheat. Season to taste with salt and lemon pepper.
  6. Arrange the chicken breast on a serving plate surrounded with the vegetables. Sprinkle with the chopped fresh herbs.

From the kitchen of Violet Grgich