Chicken Breasts Piquant

Ingredients

• 6 ounces rose or dry red wine
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons canola oil
• 1 ½ teaspoons water
• Enough fresh or frozen ginger to make 2 teaspoons coarsely grated
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon brown sugar
• ¼ teaspoon dried oregano
• 8 ounces skinless, boneless chicken breast
• nonstick pan spray

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    324 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 24 grams protein; 72 milligrams cholesterol; 394 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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

15 minutes