Chicken in White Wine, Red Pepper, Garlic Sauce with Okra
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  • 4 boneless skinless chicken breasts
  • 2 pints fresh as you can find okra, washed with the top trimmed off
  • 4 cloves garlic, chopped
  • 1 red bell pepper sliced into strips (more would be better, but I only had one)
  • what was left of a bottle of Sauvignon Blanc (about a cup and a half)
  • 1 tablespoon of butter
  • 4 shakes or so of Worcestershire sauce
  • olive oil, salt and pepper
  • Transfer to a lined baking sheet and cook for 20 minutes, or until cooked through. Don’t clean the saute pan.
  • Meanwhile, toss your trimmed okra in a bowl with a little olive oil and a big pinch of salt and set aside.



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