Chicken con Vino e Aglio (with Wine and Garlic) Recipe -
Chicken con Vino e Aglio (with Wine and Garlic) Recipe
  • READY IN 3+ hrs

Chicken con Vino e Aglio (with Wine and Garlic)

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    3 hrs 25 mins


  1. 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.
  2. 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.
  3. 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).
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews More Reviews

Jan 20, 2015

We really enjoyed this. The flavour was very good. I cooked the chicken under the broiler as I really don't like to fry chicken. Like the others, I strained the marinade and boiled it for a good ten minutes then skimmed it. To this I added about 1/4 tsp of low sodium chicken granules, parsley and a slurry to go over the chicken. The next time I will add the the chicken to the wine reduction for a few minutes. I served this with rice, mushroom and shallots that I sauted in a little avocado oil. Thanks for the recipe shark77, I will be making this again.

Apr 20, 2014

I marinated the chicken (three breasts equaling .8 of a lb) for three hours, using Sauvignon Blanc. I pan-fried the breasts in olive oil for 5-6 minutes on each side, until juices ran clear. I removed the breasts and sauteed 1/2 lb fresh sliced mushrooms and 4 shallots, adding 1/3 cup low sodium chicken broth when they had suitably cooked. I mixed 2 teaspoons of cornstarch with 1/2 cup lowfat milk until smooth. When the mushroom/broth mixture boiled, I added the cornstarch mixture with a pinch of Herbes de Provence and stirred for 2-3 minutes until thickened. Pour the sauce over the chicken and serve! Amazing!


7 Ratings

Jun 11, 2014

We liked this as a different way to marinade chicken. Next time I would cook the marinade into a sauce to serve with it.

Apr 24, 2014

Fantastic and flavourful! I marinated for 6 hours. I'm not a lover of frying foods so I actually baked my chicken at 375 for 20 minutes. They were big boobs, even after I flattened them. I also strained and reserved the marinade, boiled for 10 minutes and added a weak corn starch slurry to thicken it slightly. Served over the chicken before serving and it was delish! Used the herb recipe from this site This tastes a bit like chicken piccata. Works for me! Thanks shark77

Apr 21, 2014

Excellent! I had a packet of Costco's organic chicken breasts so they are smaller than just regular chicken, and because of that I halved the marinade. It worked perfectly, and I marinated them for about five hours. I used Allrecipes' recipe for the herbs de Provence and AR's Papa's Seasoning Salt for the salt and pepper called for. It was an excellent easy meal for dinner! Thank you, shark77!

Apr 22, 2014

I found this very tasty and easy. In the future I'm sure I will tweak to suit my preferences.


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  • Calories
  • 1011 kcal
  • 51%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 78.1 g
  • 120%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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