Best Piquant Chicken Breasts Recipes

CHICKEN BREASTS PIQUANT

Chicken Breasts Piquant image

Provided by Marian Burros

Time 15m

Yield 2 servings

Number Of Ingredients 11

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

Steps:

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.
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.
Heat a nonstick pan until it is medium hot; spray with pan spray lightly, and brown chicken breast on both sides.
Add the marinade, cover and continue cooking over medium-high heat until the chicken is cooked, about 10 minutes. Serve with sauce.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams

PIQUANT CHICKEN BREASTS

Piquant Chicken Breasts image

We picked this recipe up from the world's most expensive cookbook (one of those that sends you 36 recipe cards every month for $5.99). But, since I'm trying to upload my cookbook to Just a Pinch, I decided to dust this off and try it. The first time, my Ziplock wasn't "locked" very well and it went all of the floor. The next time, though, it came out really tasty. So here it is!

Provided by Nicole Bredeweg @nikkitten

Categories Chicken

Number Of Ingredients 10

Ingredients

4 - chicken breasts
3/4 cup(s) red wine
1/4 cup(s) soy sauce
2 tablespoon(s) oil
1/4 cup(s) water
2 clove(s) garlic, minced
1/2 teaspoon(s) oregano
2 tablespoon(s) brown sugar
1 teaspoon(s) cornstarch
1 tablespoon(s) white wine

Steps:

Mix wine, soy sauce, oil, water, garlic, oregano, and brown sugar. Add chicken. Cover and marinade for 8 hours.
Drain marinade and reserve for later.
Bake chicken at 350*F, uncovered, for 35 minutes, until cooked through.
Mix cornstarch and white wine. Drain juices from pan into 1 cup measurer. Add enough marinade to make 1/2 cup juice. Add the cornstarch mixture. Bring mixture to boil in a small pan over medium-high heat. Stir until smooth, thickened, and clear. Spoon sauce over chicken breasts to glaze.