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).