Chicken Breasts Piquant

Name: Chicken Breasts Piquant
Total time: 15 min
Yield: 2 servings
Ingredients: 6 ounces rose or dry red wine; 1 tablespoon reduced-sodium soy sauce; 2 teaspoons canola oil; 1 1/2 teaspoons water; Enough fresh or frozen ginger to make 2 teaspoons coarsely grated; 1 clove garlic; 1 teaspoon Dijon mustard; 1 teaspoon brown sugar; 1/4 teaspoon dried oregano; 8 ounces skinless, boneless chicken breast; nonstick pan spray

By Marian Burros

Total Time: 15 minutes
Rating: 4(18)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Chicken Recipe Healthfully Updated

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.