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
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Nutritional Information
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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. -
2 servings
Preparation
- 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.
15 minutes
Dining and Cooking