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 {{adjustedServings}} servings 1011 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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).
Tips & Tricks
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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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Bren
1/20/2015

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 ten minutes then skimmed it. To this I added about 1/4 tsp of low sodium chicken granules, parsley and a slurry to go over the chicken. The next time I will add the the chicken to the wine reduction for a few minutes. I served this with rice, mushroom and shallots that I sauted in a little avocado oil. Thanks for the recipe shark77, I will be making this again.

Eginaray InyardMay
4/20/2014

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 removed the breasts and sauteed 1/2 lb fresh sliced mushrooms and 4 shallots, adding 1/3 cup low sodium chicken broth when they had suitably cooked. I mixed 2 teaspoons of cornstarch with 1/2 cup lowfat milk until smooth. When the mushroom/broth mixture boiled, I added the cornstarch mixture with a pinch of Herbes de Provence and stirred for 2-3 minutes until thickened. Pour the sauce over the chicken and serve! Amazing!

RMSR
6/11/2014

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