Chicken con Vino e Aglio (with Wine and Garlic) recipe

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Ingredients

1 ½ cups white wine
½ cup olive oil
½ cup orange juice
½ yellow onion, chopped
2 cloves garlic, or more to taste, minced
2 tablespoons herbes de Provence
2 skinless, boneless chicken breast halves, pounded to an even thickness
salt and ground black pepper to taste
2 tablespoons olive oil, or to taste

Nutrition Info

1010.9 calories
carbohydrate: 24.7 g
cholesterol: 67.2 mg
fat: 78.1 g
fiber: 1.4 g
protein: 21 g
saturatedFat: 12.1 g
servingSize: -
sodium: 231.4 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk white wine, 1/2 cup olive oil, orange juice, yellow onion, garlic, and herbes de Provence together in a large glass bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours.

  2. Remove chicken from the marinade, shake to remove excess liquid. Season chicken with salt and pepper and let it rest at room temperature for 5 minutes. Discard remaining marinade.

  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry chicken in hot oil until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

2 servings

Recipe Note

Pan-fried white wine chicken. Excellent with cream-sauced pasta or risotto.

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