Typically, I drink beer. Which means I happened to have full bottles of wine just hanging out in my house. Life is hard, right? So I grabbed a bottle of pinot grigio and some of this winter fruit that came out of my stocking and I put it to good use. It’s a perfect easy weeknight dish and it’s not gonna hurt anyone’s New Years diets. Also, it’s bangin’.
Winter Sangria Chicken
4 boneless, skinless chicken breasts, pounded thin
2 tbsp olive oil
salt and pepper
2 cups chicken broth
2 cups pinot grigio
1 orange, peeled and wedges cut in half
1 ruby red grapefruit, peeled and wedges cut in half
1 cup fresh cranberries
⅓ cup capers
Preheat oil in skillet over medium heat. Salt and pepper both sides of chicken breasts. Place chicken in skillet for about 1 minute per side and remove to slow cooker.
Pour broth and wine over chicken. Add fruit and capers.
Cook on low for 4-5 hours.
Serve with rice if you have some carb allowance. Definitely serve with more wine.
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