Description
A vibrant and flavorful Sangria Chicken recipe featuring tender chicken breasts marinated in a blend of white wine, citrus juices, and herbs, then cooked to perfection and topped with a luscious mango salsa. This dish combines the zestiness of sangria-inspired ingredients with fresh mango salsa to create a deliciously unique main course perfect for any occasion.
Ingredients
Scale
Marinade and Chicken
- ¼ cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon herbs de Provence
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- 1 tablespoon freshly squeezed lemon juice (from ½ lemon)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breasts
- 1 cup dry white wine
- 1 tablespoon freshly squeezed lemon juice (from ½ lemon)
- 1 tablespoon freshly squeezed orange juice (from ½ orange)
- 1 teaspoon freshly grated orange zest
- 3 tablespoons Chambord liqueur
Sauce
- ½ cup heavy cream
- â…› teaspoon kosher salt
- ½ cup unsalted butter, diced (1 stick)
Topping
- 2 cups Mango Salsa
Instructions
- Prepare the Marinade and Chicken: In a bowl, combine chopped fresh parsley, minced garlic, herbs de Provence, Dijon mustard, olive oil, lemon juice, kosher salt, and freshly ground black pepper. Whisk the ingredients thoroughly to create the marinade. Place the boneless, skinless chicken breasts in the marinade, ensuring they are fully coated. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken and Make the Sauce: Heat a large skillet over medium heat. Remove the chicken breasts from the marinade and sear them in the skillet until golden brown on both sides, about 4-5 minutes per side, ensuring they are cooked through. Transfer the chicken to a plate and keep warm. In the same skillet, pour in dry white wine, lemon juice, orange juice, freshly grated orange zest, and Chambord liqueur. Bring the mixture to a simmer and reduce slightly. Stir in the heavy cream and season with â…› teaspoon kosher salt. Gradually whisk in the diced unsalted butter until the sauce is smooth and creamy.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Let the chicken warm through in the sauce for a couple of minutes. Plate the chicken breasts and generously top each with 2 cups of fresh mango salsa. Serve immediately for a vibrant, flavorful meal.
Notes
- Marinate the chicken for longer (up to 2 hours) for more intense flavor.
- Mango salsa can be homemade or store-bought; fresh is preferred for the best taste.
- For a lighter dish, substitute heavy cream with half-and-half.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C).
- The sauce can be thickened more by simmering longer or adding a slurry of cornstarch if desired.