- 2 chicken breasts
- 1/2 cup white wine
- 4 garlic cloves, minced
- 1 medium white onion, peeled and cut into rings
- 1 cup italian-style breadcrumbs
- 1 egg
- 1 tablespoon red pepper flakes
- salt and pepper
- 3 tablespoons oil
Chicken Preparation: cut the chicken into nugget-sized chunks, whatever you think is reasonable. Scramble the egg in a bowl, and place nuggets into the bowl of egg. When the nuggets are coated, place them into a combination of the red pepper and breadcrumbs (add more of either as you see fit), and add salt and pepper to taste. Be sure the nuggets are evenly coated.
Heat the oil in a pan. When the oil is hot, sauté the onions and garlic in the oil until the garlic is golden brown. Add the white wine, and reduce until most of the white wine is evaporated. There should only be a thin layer at the bottom of the pan. Add one more tablespoon of oil, wait about 1 minute, and add the chicken, stirring constantly for the first few minutes. Then, cover the pan, and stir occasionally until chicken is cooked to your liking. Serve the chicken, garlic, and onions together.
- If you leave too much wine in the pan, the chicken will end up soggy.
- If you leave too little wine in the pan, the chicken may not pick up the flavor of the wine.
- I chose to add some granulated garlic into the sautéing chicken, though this is not necessary
- I do realize this isn’t fancy but white wine makes it seem that way
- Try adding jalapeños or other peppers into the mix, but de-seed them; this recipe isn’t really meant to be super spicy (don’t let that stop you though!)