Chicken Breasts Piquant
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 6ounces rose or dry red wine
- 1tablespoon reduced-sodium soy sauce
- 2teaspoons canola oil
- 1½teaspoons water
- Enough fresh or frozen ginger to make 2 teaspoons coarsely grated
- 1clove garlic
- 1teaspoon Dijon mustard
- 1teaspoon brown sugar
- ¼teaspoon dried oregano
- 8ounces skinless, boneless chicken breast
- nonstick pan spray
Nutritional analysis per serving (2 servings)
287 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 26 grams protein; 340 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the wine, soy sauce, oil and water in a bowl large enough to hold the chicken. Grate the ginger, mince the garlic, and add to marinade with the mustard, sugar and oregano.
- Step 2
Wash and dry the chicken, and place pieces in the marinade, turning to coat well. Allow to marinate while preparing the rest of the meal.
- Step 3
Heat a nonstick pan until it is medium hot; spray with pan spray lightly, and brown chicken breast on both sides.
- Step 4
Add the marinade, cover and continue cooking over medium-high heat until the chicken is cooked, about 10 minutes. Serve with sauce.
Private Notes