Lone Star Dixie Chicken


Lone Star Dixie Chicken

This is a recipe for the famous Lone Star Restaurant Dixie Chicken. Recipe provided by the restaurant on their youtube channel. https://www.youtube.com/watch?v=QjcAa_Y6HKU
Free Range Chicken breast poached in a creamy sauce of white wine, garlic, spring onion, fresh herbs, corn and carrot. Served with buffalo chips and Lone Star coleslaw… a fair dinkum legend.
Course Main Course
Servings 3


  • 3 each Chicken Breasts skinless, smaller breasts are better
  • .5 Cups Corn Kernels
  • 1 Carrot Peeled
  • 3 Spring Onions Use more of less depending on size
  • 3 cloves Garlic
  • 1 bunch Parsley fresh
  • .5 Cup Flour
  • Salt & Pepper to taste
  • 1 Cup White Wine
  • 1-2 Cup Chicken Stock
  • 1 Cup Cream


  • Julienne the carrot and slice other vegetables finely. Then set aside
  • Cut the breasts in half or quarters depending on size
  • Season with salt & pepper, then cover with flour
  • Heat some oil in a frypan and fry chicken till golden brown
  • Add the white wine, then add the chicken stock. Simmer for 5-10 minutes
  • Add the cream
  • While poaching add some salt & pepper and the garlic
  • When nearly done add the prepped vegetables and simmer for 2 more minutes
  • Take off heat and add chopped parsley
  • Stir well and serve.


Recipe calls for 2 cups of stock. I find this too much and prefer a thicker sauce, so I use 1 cup stock.
Serve with potato wedges and a coleslaw.
For the slaw;
Shredded cabbage, use a mix of red and green
Carrots, Corn, Parsley, Celery and Cucumber
Finely slice all ingredients and dress with a ranch style dressing