Chicken Con Vino E Aglio (With Wine And Garlic)
This baked chocolate ricotta cheesecake is low in fat and sugar, light, fluffy, moist + super easy to make.
Recipe Summary Chicken Con Vino E Aglio (With Wine And Garlic)
Pan-fried white wine chicken. Excellent with cream-sauced pasta or risotto.Ingredients | Cheesecake Cotta Con Mascarpone E Ricotta1 ½ cups white wine½ cup olive oil½ cup orange juice½ yellow onion, chopped2 cloves garlic, or more to taste, minced2 tablespoons herbes de Provence2 skinless, boneless chicken breast halves, pounded to an even thicknesssalt and ground black pepper to taste2 tablespoons olive oil, or to tasteDirectionsWhisk 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).The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.Info | Cheesecake Cotta Con Mascarpone E Ricottaprep:
10 mins
cook:
10 mins
additional:
3 hrs 5 mins
total:
3 hrs 25 mins
Servings:
2
Yield:
2 servings
TAG : Chicken Con Vino E Aglio (With Wine And Garlic)World Cuisine Recipes, European, Italian,
