White Zinfandel Chicken

White Zinfandel Chicken

37
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"Everybody loves this simple and delicious chicken. If you don't have white Zinfandel available, you can use another wine, whiskey, bourbon, or even balsamic vinegar. This recipe is very versatile!"

Ingredients

50 m {{adjustedServings}} servings 248 cals
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Nutrition

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  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken breasts in a shallow dish. Combine the sesame oil, rosemary, basil, thyme, garlic powder, salt, and pepper in a small bowl and mix well. Pour the herb mixture over the chicken breasts; cover and marinate 20 minutes.
  2. Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook until lightly browned, about 5 minutes on each side. Melt the butter in the skillet, and add the shallots. Cook the shallots until softened and browned, about 5-8 minutes.
  3. Increase the heat to medium-high, and stir the wine into the chicken-shallot mixture. Cook all ingredients for 5 minutes longer, allowing the wine to reduce. Check the chicken for doneness: it is cooked when the juices run clear when pierced with a fork.
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Reviews

37
  1. 52 Ratings

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Great recipe, we will make this one again. I did use 1/2 cup White Zinfandel in the marinate, I also added another 1/2 cup White Zinfandel prior to reducing. Next time I will try adding some m...

Excellent! I made with balsamic vinegar instead of wine, and it was delicious! I actually marinated my chicken a lot longer--about 4 hours--and used the BV in the marinade ... I then used the ...

I really enjoyed this recipe it's very refreshing a good summer recipe for the grill!!What I did is used the wine in the marinade and also omitted the sesame oil and used olive oil. I also chopp...