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Juicy Italian Chicken

Juicy Italian Chicken

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
teenchef

teenchef

A pan-fried chicken with balsamic vinegar, white wine, and fresh oregano.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Lay the chicken breasts onto a cutting board, and slice each into thin halves. Melt the butter in a large skillet over medium heat. Place the chicken breasts into the hot skillet, and cook until golden brown. Sprinkle the breasts with oregano and lemon verbena, then turn over and cook until golden on the other side and no longer pink in the center, about 5 minutes total. Place chicken on a plate, and set aside.
  2. Pour the wine, vinegar, and lemon juice into the skillet. Increase heat to high, and bring the wine to a boil. Cook and stir until the wine has reduced by half, then add the chicken breasts, and simmer until reheated.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

chefchristabug
19

chefchristabug

11/3/2010

This was a quick meal solution. I used chicken tenderloins instead of chicken breasts. The flavor was good. I omitted the lemon verbena.

Darryl
3

Darryl

10/15/2011

Tasty. I scoured the stores, but could not find any lemon verbena.

Caitlin
3

Caitlin

9/30/2011

Very delicious and juicy chicken! I didn't add in the wine, mostly because we didn't have any, but I cannot wait to try the recipe again with the white wine!

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