Prep 10 mins
Cook 45 mins
Couldn't be easier baked chicken breasts wonderfully flavored with a mixture of herbs, lemon juice, garlic, onion and white wine Worcestershire sauce. Yummy!
- 2 1⁄2 lbs boneless chicken breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons white wine worcestershire sauce
- 1⁄2 teaspoon basil
- 1⁄4 cup diced onion
- 1⁄4 teaspoon oregano
- 2 minced garlic cloves
- 1⁄4 cup lemon juice
- Heat olive oil and butter in baking pan and add remaining ingredients.
- Stir and then add chicken, turning to coat.
- Bake uncovered at 375°F for 30 minutes.
- Turn and bake 15 minutes more.
I've notice that Lea & Perrin is now calling the White Wine Worcestershire Sauce....Worcestershire Sauce for Chicken.
This recipe has "good bones," providing a solid basis for a nice chicken dinner. I didn't have the white wine worcestershire sauce so I subbed 1/4 cup white wine (I wanted to make sure I had enough liquid for the baking time). I cooked three boneless skinless chicken breasts (medium thickness) for between 18-23 minutes at 350 and they ended up a bit dry. I think 375 is probably the right temperature in order to assure nice browning (mine were not particularly browned), but I definitely think the cooking time needs to be no longer than 20 minutes, less if the breasts are on the thin side. Perhaps if you are using chicken breasts with the skin still on, the cooking time could be a bit longer. But overall, the taste was nice. Next time I might add 2 tsps of regular worcestshire sauce along with 2 tbsp of white wine and see how that combination tastes. Thanks for posting!
My chicken seemed a bit anemic when cooked, however, it was quite tender.
I also realized that the flavor profile was a bit packing, so I suggest adding a pinch of pepper, a bit of salt, and rosemary to the herb mix in the pan.
Now, as for the "white wine Worcestershire sauce, this ingredient baffled me, but I understand a homemade version of this ingredient for this dish is roughly 1 teaspoon of Worcestershire sauce with two teaspoons of and dry white wine. I used Chardonnay.