Chicken Piquant
Yield
4 servingsPrep
30 minCook
Ready
Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless and skinless |
|
| ¾ | cup |
white wine
|
*
|
| ¼ | cup |
soy sauce, tamari
low sodium |
|
| 1 | cup |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | tablespoon |
brown sugar
|
|
| ¼ | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless and skinless |
|
| 177 | ml |
white wine
|
*
|
| 59 | ml |
soy sauce, tamari
low sodium |
|
| 237 | ml |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 1E+1 | ml |
ginger
ground |
|
| 15 | ml |
brown sugar
|
|
| 1.3 | ml |
oregano
|
|
Directions
Bring broth to boil and add wine, soy sauce, ginger, sugar, and oregano.
Simmer five minutes.
Arrange chicken in shallow baking pan and pour in sauce.
Bake for 45 minutes at 350℉ (180℃) then turn chicken and bake an additional 45 minutes.
Sauce can be thickened with cornstarch and served.
