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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 analysis per serving (2 servings)
6 grams carbs; 83 milligrams cholesterol; 288 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 373 milligrams sodium; 27 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes