- 1 1/2 cups white wine
- 1/2 cup olive oil
- 1/2 cup orange juice
- 1/2 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
- 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).
04/20/2018
recipepes.com
Chicken con Vino e Aglio (with Wine and Garlic), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
