Piquant Chicken Breasts

Piquant Chicken Breasts

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Nicole Bredeweg


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!


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  • 4
    chicken breasts
  • 3/4 c
    red wine
  • 1/4 c
    soy sauce
  • 2 Tbsp
  • 1/4 c
  • 2 clove
    garlic, minced
  • 1/2 tsp
  • 2 Tbsp
    brown sugar
  • 1 tsp
  • 1 Tbsp
    white wine

How to Make Piquant Chicken Breasts


  1. Mix wine, soy sauce, oil, water, garlic, oregano, and brown sugar. Add chicken. Cover and marinade for 8 hours.
  2. Drain marinade and reserve for later.
  3. Bake chicken at 350*F, uncovered, for 35 minutes, until cooked through.
  4. 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.

Printable Recipe Card

About Piquant Chicken Breasts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free Wheat Free

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