Chicken breast in white wine with vegetables
2 servings
180 minutes
Chicken breast in white wine with vegetables is an exquisite dish of Italian cuisine, combining the tenderness of meat, the aroma of fresh herbs, and the rich flavor of wine marinade. Historically, Italian chefs love to use wine to enhance flavor and preserve meat's juiciness. Dry white wine adds softness to the breast, while rosemary adds a refined spiciness. The vegetables baked with the chicken absorb its juices, creating a harmonious flavor ensemble. The light sweetness of honey and the acidity of balsamic vinegar balance the dish. It’s an ideal option for dinner with a glass of white wine, perfectly paired with light sides or fresh bread.
1
Wash the chicken breast well and place it in a bowl. Pour in white wine and soy sauce. Let it sit for 2 hours (or longer).
- Bone-in chicken breast: 2 pieces
- Dry white wine: 100 ml
- Soy sauce: 3 teaspoons
2
Once the chicken breast finishes marinating, season it with salt and pepper, place it on a baking sheet (I made mine from foil), and drizzle a little olive oil. Top each breast with a sprig of rosemary.
- Sea salt: to taste
- Ground black pepper: to taste
- Fresh rosemary: 2 stems
- Olive oil: 3 tablespoons
3
Prepare the dressing. For this, mix olive oil, balsamic vinegar, and honey separately.
- Olive oil: 3 tablespoons
- Honey: 1 teaspoon
- Balsamic vinegar: 1 teaspoon
4
Wash the vegetables well, slice the tomatoes into rings, and cut the rest into cubes. Place in a bowl and mix with the dressing.
- Tomatoes: 2 pieces
- Courgette: 1 piece
- Bell pepper: 1 piece
5
Put the vegetables together with the chicken breast.
- Tomatoes: 2 pieces
- Courgette: 1 piece
- Bell pepper: 1 piece
6
Bake at 180 degrees for 35 minutes.