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Ingredients

1 ½ cups white wine ½ cup olive oil ½ cup orange juice ½ yellow onion, chopped 2 cloves garlic, or more to taste, minced 2 tablespoons herbes de Provence 2 skinless, boneless chicken breast halves, pounded to an even thickness salt and ground black pepper to taste 2 tablespoons olive oil, or to taste

Nutrition Info

1010.9 calories carbohydrate: 24.7 g cholesterol: 67.2 mg fat: 78.1 g fiber: 1.4 g protein: 21 g saturatedFat: 12.1 g servingSize: - sodium: 231.4 mg sugar: 9.4 g transFat: : - unsaturatedFat: : -

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.
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.
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).

2 servings

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