Pan-fried chicken with brown rice and tropical passion fruit sauce

Chenin Blanc

Serves 4

Chef Mariza de Jager


  • 4 chicken fillets
  • salt and pepper to taste
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 onion, finely chopped
  • ⅓ cup pineapple Juice
  • 1 Tbsp lime Juice
  • 1 Tbsp sugar
  • 4 large passion fruit / granadilla (pulp & seeds)


  1. Season chicken with salt & pepper.
  2. Heat a pan over medium heat. Add oil and 1 tablespoon of the butter. Brown chicken on each side or until cooked through.
  3. Transfer chicken to plate and cover with foil to keep warm. Add finely chopped onion to pan and fry over low heat until cooked.
  4. Deglaze onion pan over low heat by adding pineapple juice and lime juice.
  5. Add sugar. Remove from heat and add passion fruit & other 1 tbsp of butter and mix well.
  6. Cut the chicken into slices and top with passion fruit sauce.

Serve over cooked brown rice with a glass of DUKE Chenin Blanc.