pages

Translate

Sunday, July 31, 2016

chicken con vino e aglio (with and garlic)

Ingredients

  • Servings: 2
  • 1 1/2 cups white
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 3 hrs 25 mins

  • whisk white , 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).

No comments:

Post a Comment