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Chicken Breast With Lemon Verbena

  • Author: Erik Stenberg


  • olive oil
  • 1.5 lb chicken breast
  • Handful of king trumpet mushrooms
  • 1/2, sliced onion
  • 2 roughly chopped garlic cloves
  • 8 lemon verbena leaves
  • 1/4 cup white wine
  • 1 cup chicken stock or vegetable broth
  • 1/2 lemon (optional)


  1. Sear the chicken strips in a braising dish with some olive oil for 1 minute over medium high, then add the onions and garlic.
  2. After 2 minutes add the mushrooms and lemon verbena, toss together for a second then deglaze the pan with white wine. Once the wine has reduced down add the chicken or veggie stock, turn down to a simmer and cook until the mushrooms are tender. Adjust the seasoning with salt and pepper. Add a squeeze of fresh lemon juice if you like.