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White Zinfandel Chicken

By: BSHIPP

"Everybody loves this simple and delicious chicken. If you don't have white Zinfandel available, you can use another wine, whiskey, bourbon, or even balsamic vinegar. This recipe is very versatile!"

Rate/Review | Read Reviews (30)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 skinless, boneless chicken breast halves
2 teaspoons sesame oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
2 shallots, chopped
1/2 cup white Zinfandel wine

Directions

Place the chicken breasts in a shallow dish. Combine the sesame oil, rosemary, basil, thyme, garlic powder, salt, and pepper in a small bowl and mix well. Pour the herb mixture over the chicken breasts; cover and marinate 20 minutes.
Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook until lightly browned, about 5 minutes on each side. Melt the butter in the skillet, and add the shallots. Cook the shallots until softened and browned, about 5-8 minutes.
Increase the heat to medium-high, and stir the wine into the chicken-shallot mixture. Cook all ingredients for 5 minutes longer, allowing the wine to reduce. Check the chicken for doneness: it is cooked when the juices run clear when pierced with a fork.