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READY IN ABOUT 1¾ hrs

Red Wine Chicken

Read Reviews (5)

"Red wine chicken can be a meal for two, or can be easily doubled or tripled to give the family something different. This can become a wonderful gourmet meal in minutes. " — Kimmi

Ingredients Edit and Save

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Types of Salt

Original recipe makes 2 servings Change Servings

1 cup red wine
1/2 cup balsamic vinaigrette salad dressing
2 skinless, boneless chicken breast halves

salt and pepper to taste
3 shallots, finely chopped
1/2 teaspoon chopped fresh thyme leaves

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Directions

Pour the red wine and vinaigrette into a resealable plastic bag. Sprinkle the chicken breasts with salt and pepper, and place into the bag. Coat the chicken with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
Pour the marinade into a skillet over high-medium heat, and cook, stirring frequently, until the marinade begins to reduce and the oil separates, about 15 minutes. Place the chicken into the skillet and brown on both sides, about 4 minutes per side. Stir in the shallots, and cook, stirring, until translucent, about 10 minutes. Stir in the thyme leaves and cook until the sauce is reduced and the chicken is browned and no longer pink in the center, about 4 to 5 minutes.

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PREP 10 mins
COOK 30 mins
READY IN 1 hr 40 mins

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The taste is okay but nothing to brag about so two stars for taste. The chicken had a purple and gray cast to it from the marinade but it ruined it too. I'm a pretty good cook but I just didn't like the looks of this dish and it really made it hard to even try to eat it. My husband wouldn't touch it but the brave girls at my office all tried it and that's how I got the taste rating. I would not make this dish again nor would I attempt to fix it.

—Divas

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Jun 09, 2009

Very good. Next time I will use less salt though.

—christine

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5 Ratings

Dec 09, 2010

This was pretty good. My chicken breasts were pretty thick so I poured the marinade over them and sprinkled the shallots and thyme on top and baked them in the oven. The chicken turned out moist and delicious. Next time I will use a little more balsamic vinegar.

—kellieann

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Nov 04, 2010

I will never cook it again.

—asli

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Apr 29, 2012

This recipe was just ok. I was able to use the leftovers in a wrap with hummus, spinach, and red onion. As far as it turning purple, yeah, it does that. Its a marinade, it happens. The flavor wasn't very pronounced, just ok. In the future I might try some other seasonings to help develop a more complex taste. I also think I might prefer this marinade on beef.

—money

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Nutrition

Calories
459 kcal
23%

Carbohydrates
21.7 g
7%

Cholesterol
65 mg
22%

Fat
20.8 g
32%

Fiber
0.6 g
2%

Protein
25.5 g
51%

Sodium
964 mg
39%

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

Nutritional Information

Red Wine Chicken

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 459
Calories from Fat: 187

% Daily Value *
Total Fat 20.8g 32 %
Saturated Fat 2.8g 14 %
Cholesterol 65mg 22 %
Sodium 964mg 39 %
** Potassium 595mg 17 %
Total Carbohydrates 21.7g 7 %
Dietary Fiber 0.6g 2 %
Protein 25.5g 51 %
** Sugars 5.1g
** Vitamin A 18 %
** Vitamin C 11 %
** Calcium 6 %
** Iron 23 %
** Thiamin 10 %
** Niacin 121 %
** Vitamin B6 49 %
** Magnesium 19 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.