Recipe: Appetizing Drunk Chicken Breasts

Drunk Chicken Breasts. Introduction. drunk chicken with rice drunk chicken with rice. This pan-fried chicken breast recipe is the most used recipe in our family. Getting a pan-fried chicken breast come out tender and succulent has always been a problem for me.

Yes, the protein can often be likened to that colleague who is a touch boring and has a personality that's a little too dry, but get her a bit tipsy at the work happy hour and suddenly she's way more fun to be around. Great recipe for Drunk Chicken Breasts. Another one of those one-pot, no-hassle meals you can do to impress that special someone, or to tell them how much they mean to you! You can cook Drunk Chicken Breasts using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Drunk Chicken Breasts

1. You need 2 of chicken breasts, no skin, no bone.
2. You need 6 of roma tomatoes.
3. It's 1 tbsp of olive oil.
4. You need 1/2 tbsp of herb mix (if you have Penzey's "Mural of Flavor", use that, it works wonders! -- plus it eliminates the need for salt).
5. You need 1 tsp of garlic powder.
6. It's 3 of cloves.
7. It's 2 of bay leaves.
8. It's to taste of pepper.
9. You need 1 cup of white cooking wine.
10. Prepare 1/2 cup of peach flavored wine cooler.

The name comes from the fact that the chicken is drowned in white wine and then left to soak it. Drunk Chicken Breasts step by step. Wash and dice the tomatoes, place them in your baking pan. Add oil, herb mix, garlic powder, cloves, bay leaves, and pepper.

Drunk Chicken Breasts instructions

1. Preheat the oven to 350°F. Wash and dice the tomatoes, place them in your baking pan..
2. Add oil, herb mix, garlic powder, cloves, bay leaves, and pepper..
3. Place chicken breasts on top..
4. Pour wine and wine cooler into the pan. It should just barely cover the chicken..
5. Place in oven and cook for half an hour..
6. Serve with a neutral starch, such as white rice, boiled potatoes or polenta. It will help soak up the juices. Those juices!!!.

Pour wine and wine cooler into the pan. It should just barely cover the chicken. Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden. Remove chicken to a serving platter and keep warm. Remove the pan from the oven, and remove the vegetables from around the chicken.