Baked Chicken in White Wine
This is one of those dishes my mom made a lot growing up. And now I know why… it’s super easy and yet feels super special at the same time. You can prepare it the night before or morning of, the longer it marinates, the better it is (although to be clear I’ve marinated it for 30 minutes and been thrilled with the taste!) The yummy flavor comes from the combination of a little garlic, tarragon (which I really don’t use that often but it really makes this dish), paprika, and of course a sprinkle of Parmesan cheese never hurt anyone! The added bonus is it’s baked in white wine, so if you choose a nice dry white to bake with, you’ve already got a bottle open to enjoy with dinner. Then all you need is a quick veggie, maybe a little rice pilaf and presto you’ve got dinner!
Equipment
- Skillet
- Cookwear
- Oven
Ingredients
- 3 large Boneless Chicken Breasts cut in half
- 1/2 cup Dry White Wine
- 3/4 tsp Tarragon
- 5 cloves Minced Garlic
- 4 Tbsp Grated Parmesan Cheese
- Paprika to taste
- Salt & Pepper to taste
Instructions
- Grease a 10×6 baking dish
- Season both sides of the chicken with salt and pepper
- Mix wine, tarragon and garlic, pour into a baking dish
- Add chicken, marinate at room temperature for 1 hour, turning occasionally. (Chicken can be marinated overnight in the refrigerator, just let come to room temperature before baking). Sprinkle with cheese and paprika
- Bake uncovered in a 350 degree oven 30-35 minutes or until tender
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