Chicken Con Vino E Aglio With Wine And Garlic Recipes

CHICKEN CON VINO E AGLIO (WITH WINE AND GARLIC)

Chicken con Vino e Aglio (with Wine and Garlic) image

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

Provided by shark77

Categories Italian Recipes

Time 3h25m

Yield 2

Number Of Ingredients 9

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

Steps:

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).

Nutrition Facts : Calories 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, Sodium 231.4 mg, Sugar 9.4 g

CHICKEN CON VINO E AGLIO (WITH WINE AND GARLIC)

Chicken con Vino e Aglio (with Wine and Garlic) image

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

Provided by shark77

Categories Italian Recipes

Time 3h25m

Yield 2

Number Of Ingredients 9

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

Steps:

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).

Nutrition Facts : Calories 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, Sodium 231.4 mg, Sugar 9.4 g

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