Luke's Chicken For Thursday

1 cup white wine
1 large baking dish
4 lbs chicken breast – divided into halves
½ cup Herbes de Provence
2 Tbsp black pepper
2 cups white onion – chopped
2 bags salad mix
1 large platter
White wine

To start, preheat your oven to 400 degrees F and then pour 1 cup of white wine (dry or sweet) into a large baking dish. Next, arrange 4 pounds of halved chicken breast in the center of the dish and then add Herbes de Provence, black pepper and chopped onion to the dish. Place the dish in your oven and cook for 20 minutes and then turn the chicken over, add water, if needed, and cook for an additional 10 minutes. To check for doneness, use a fork – if the juices in the chicken breast run clear, the chicken is done. Lastly, place salad mix in the middle of a large platter and then arrange the chicken breast in the center of the salad. Enjoy this dish with lots of white wine. 
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