Lemon thyme white wine sauce recipes - Main course

Author: Fred Stier  

I can also recommend this delicious garlic and thyme sauce with a lovely fresh piece of white fish fillet such as hake. Lemon beurre blanc sauce combines lemon juice, shallots, butter, white wine, and crème fraîche into a light but creamy sauce, perfect for fish.


Lemon Thyme Chicken is creamy and fragrant, made with white wine, lemon zest, cream, mushrooms and thyme. Made in one pan in just 30 minutes.
Provided by: Catalina Castravet
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 14
  • 2 boneless, skinless chicken breasts
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • ¾ cup white wine
  • 1 medium onion (diced)
  • 6 cloves garlic (minced)
  • 16 ounces baby bella mushrooms (sliced)
  • 1/3 cup lemon zest
  • 1 tablespoon fresh thyme (chopped)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 1/2 cups heavy cream
  • Fresh thyme
  • Serving Size: 2 serv
  • Calories: 547 kcal
  • Carbohydrate: 27 g
  • Protein: 21 g
  • Fat: 45 g
  • Saturated Fat: 27 g
  • Cholesterol: 149 mg
  • Sodium: 1296 mg
  • Fiber: 4 g
  • Sugar: 7 g
How to cook:
  1. Season the chicken with a little salt and pepper on both sides and set aside.
  2. Clean and slice the mushrooms, set aside.
  3. Add 3 tablespoons of butter to a medium non-stick skillet over medium-high heat. Once the butter is almost melted, add the chicken to the skillet and cook for 3-4 minutes on each side or until golden brown on each side.
  4. Using tongs, remove the chicken from the skillet and place it on a plate nearby. Cover with foil.
  5. Reduce heat to medium and add the white wine to the skillet to deglaze it. Add the diced onion, minced garlic, and the sliced mushrooms. Cook for 3-4 minutes, until mushrooms are just tender.
  6. Add the lemon zest, fresh thyme, salt, and pepper, stir and cook for another 2 minutes.
  7. Stir in the heavy cream, taste and adjust for salt and pepper.
  8. Add the chicken back to the skillet, into the sauce and simmer on low for 3-5 minutes, until the chicken is cooked. Stir a few times.
  9. Remove from heat, garnish with fresh lemon and fresh thyme.
  10. Serve on its own, with warm, crusty bread for dipping or over pasta.
  11. Enjoy!
Notes: Lemon Garlic Chicken in a White Wine Sauce, First, remove the thyme leaves from the stems, juice your lemon, and chop your garlic so that they will be ready when you need them. chicken

Easy Weeknight Lemon Thyme And White Wine Chicken Recipe

Easy Weeknight Lemon Thyme And White Wine Chicken RecipeThis is a great, easy, tasty Duration: 7:06

Lemon, Thyme and White Wine Chicken Recipe

LeGourmetTV Is Now Glen & Friends Cooking!This is a great, easy, tasty, weeknight meal that Duration: 1:44

Garlic and Thyme Sauce

Garlic and Thyme Sauce
This is a delicious creamy garlic and thyme sauce. Prefect for a Chicken braai or pork tjop braai. With National Heritage Day around the corner you will see a lot of braai smoke soon. Why not join in this fun day and make some garlic and thyme sauce if you braai (BBQ) pork or chicken? You can also try the delicious Beetroot Side Salad for the Braai or Cool Cucumber Salad.This sauce is also very delicious as a pan fried dish sauce for chicken thighs or over a lovely chicken breast fillet piece. I can also recommend this delicious garlic and thyme sauce with a lovely fresh piece of white fish fillet such as hake. It is important in this recipe to use fresh garlic - those ones you get in the little tubs that is already been chopped and some other ingredients added to it, it is just not the same. Fresh garlic is seen as wonder food, it reduces the risk of cancer and heart diseases. Using fresh thyme in this recipe is not even debatable. I get my herbs from St Omer farm based in the Cape Winelands. You can decide which thyme to use: either broad leaf thyme, french thyme or golden lemon thyme. The golden lemon thyme is lovely to use as it adds some lemon flavours to it, which also enhances the flavours of this lovely sauce. Thyme is ancient Greek and they used it in their baths and made thyme oil. I would also like to recommend using real butter to fry the garlic, I know these days butter became so much more expensive but it does make a difference.
Provided by: Marna Ross
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Sauces and Salsas, Winter Sauces, Chicken Sauces
Number of ingredients: 6
  • 60 ml butter
  • 3 garlic cloves, finely chopped
  • 60 ml white wine
  • 125 ml cream
  • 10 ml fresh thyme such as Gold leaf thyme
  • salt and freshly ground black pepper to taste
  • Calories: 109 calories
  • Carbohydrate: 4g
  • Protein: 3.8g
  • Fat: 9.5g
How to cook:
  1. Step 1
  2. Melt the butter in a sauce pan over low heat and saute the finely chopped fresh garlic over low heat until soft
  3. Step 2
  4. Add the white wine and heat until boiling point
  5. Step 3
  6. Add the cream and fresh thyme and lower heat
  7. Step 4
  8. Cook and reduce a bit until the sauce is thicker and season with salt and black pepper to taste
Notes: Lemon Butter Sauce Recipe, Lemon Butter Sauce Ingredients · lemon · butter · garlic · white wine or chicken broth · heavy cream or half and half · salt and pepper.

Salmon Fillets with Lemon-Thyme Sauce

Salmon Fillets with Lemon-Thyme Sauce
Provided by: Dave Tyson
Yields: 4 servings
Number of ingredients: 8
  • 4 6-ounce salmon fillets
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/2 cup chopped shallots (about 6)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dried thyme
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 6 pieces
  • 1 1/2 teaspoons fresh lemon juice
How to cook:
  1. Preheat oven to 375°F. Arrange salmon on baking sheet and season with salt and pepper. Bake until just cooked through, about 20 minutes.
  2. Meanwhile, boil next 5 ingredients in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes. Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. Set saucepan over very low heat and whisk in butter 1 piece at a time. Whisk in lemon juice; season sauce to taste with salt and pepper.
  3. Transfer salmon to plates. Spoon sauce over and serve.
Notes: Scallops in Lemon Wine Sauce, SAUCE In the same pan, cook garlic and white wine. Add cream and lemon juice and simmer until thickened. Whisk in butter. Missing: thyme | Must include:

Lemon Beurre Blanc Sauce

Lemon beurre blanc sauce combines lemon juice, shallots, butter, white wine, and crème fraîche into a light but creamy sauce, perfect for fish.
Total time: 15 minutes
Yields: 6 to 8 servings
Number of ingredients: 7
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup dry white wine
  • 2 medium shallots, finely chopped
  • 1 tablespoon crème fraîche
  • 8 ounces (16 tablespoons) cold unsalted butter, cut into 16 pieces
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
How to cook:
  1. Gather the ingredients.
  2. In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly.
  3. Add the crème fraîche and boil for an additional 2 minutes.
  4. Lower the heat to medium-low. Add the butter, 1 cube at a time, and whisk, allowing each piece to fully melt before adding the next one.
  5. When the last of the butter has just melted, remove the pan from the heat and strain out the shallots if desired.
  6. Season the beurre blanc sauce with salt and pepper and serve immediately.
Notes: Wine Sauce for Seafood Recipe, This white wine, butter, and garlic sauce is a delicious sauce made with white wine, butter, lemon, tarragon, garlic, and shallots. It is wonderful served
Write a comment: