Chicken con Vino e Aglio (with Wine and Garlic)

Chicken con Vino e Aglio (with Wine and Garlic)

6
shark77 0

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

Ingredients

3 h 25 m servings 1011 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 1011 kcal
  • 51%
  • Fat:
  • 78.1 g
  • 120%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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).

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews

6
  1. 7 Ratings

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We really enjoyed this. The flavour was very good. I cooked the chicken under the broiler as I really don't like to fry chicken. Like the others, I strained the marinade and boiled it for a good...

I marinated the chicken (three breasts equaling .8 of a lb) for three hours, using Sauvignon Blanc. I pan-fried the breasts in olive oil for 5-6 minutes on each side, until juices ran clear. I...

We liked this as a different way to marinade chicken. Next time I would cook the marinade into a sauce to serve with it.