White Zinfandel Chicken

White Zinfandel Chicken

37 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    50 m
Recipe by  BSHIPP

“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!”

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Adjust Servings

Original recipe yields 4 servings



  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)

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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 mushrooms for something a little extra.



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 marinade when cooking the chicken and onions (I didn't have shallots, so I used white onions) ... it made the most yummy sauce! Served over wild rice ... will definitely be preparing again! Thanks!



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 chopped some fresh parsley instead of shallots and put it in the marinade. I let it sit for about an hour. I cooked the chicken on the stove until it was almost done and then I added the marinade to it and let it cook for about 5-10 min longer. At the end I put it in the broiler for a few min on each side to get it a little crunchy on the outside.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



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Chicken Marsala Over White Rice


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