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Photo of Chicken with white wine, caper and parsley sauce by WW

Chicken with white wine, caper and parsley sauce

Total Time
40 min
15 min
25 min
Flavours burst from this dish, with capers inserting a slightly salty kick that’s mellowed by the combination of wine and herb, together adding a delightfoul taste!


Skim milk

1 cup(s), (250ml)


1 cup(s), (150g), instant

Skinless chicken breast

450 g, (500g), fat trimmed, cut into 12 thin escalopes

Sweet-style white wine

cup(s), (80ml)

Chicken stock

cup(s), (80ml)

Lemon juice

2 tbs

Capers, rinsed, drained

2 tbs, chopped

Fresh flat-leaf parsley

2 tbs, chopped

Green string beans

200 g

Button squash

200 g, (yellow), quartered

Oil spray

1 x 3 second spray(s)


  1. Place milk and 3 cups (750ml) cold water in a large saucepan over medium-high heat and bring to the boil. Reduce heat to low and gradually stir in polenta (see tip). Cook, stirring, for 6–8 minutes or until thickened. Season with salt and freshly ground black pepper. Cover to keep warm.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, in batches, for 2–3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
  3. Add wine to same pan and reduce heat to medium. Simmer for 2 minutes or until reduced by half. Add stock, juice and capers and simmer for 2 minutes. Stir in parsley.
  4. Meanwhile, boil, steam or microwave beans and squash until tender. Drain. Spoon polenta onto serving plates and top with chicken. Drizzle with sauce and serve with vegetables.


TIP: Add polenta to liquid in a slow, steady stream, stirring constantly to prevent lumps. Polenta is best made just before serving as it thickens on standing.