White Zinfandel Chicken recipe

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Ingredients

4 skinless, boneless chicken breast halves
2 teaspoons sesame oil
½ teaspoon dried rosemary
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon garlic powder
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
2 shallots, chopped
½ cup white Zinfandel wine

Nutrition Info

248 calories
carbohydrate: 5 g
cholesterol: 76.1 mg
fat: 10.2 g
fiber: 0.4 g
protein: 28 g
saturatedFat: 3 g
servingSize: -
sodium: 102.1 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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