- 4 skinless, boneless chicken breast halves
- 2 teaspoons sesame oil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots, chopped
- 1/2 cup white Zinfandel wine
- Place the chicken breasts in a shallow dish. Combine the sesame oil, rosemary, basil, thyme, garlic powder, salt, and pepper in a small bowl and mix well. Pour the herb mixture over the chicken breasts; cover and marinate 20 minutes.
- Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook until lightly browned, about 5 minutes on each side. Melt the butter in the skillet, and add the shallots. Cook the shallots until softened and browned, about 5-8 minutes.
- Increase the heat to medium-high, and stir the wine into the chicken-shallot mixture. Cook all ingredients for 5 minutes longer, allowing the wine to reduce. Check the chicken for doneness: it is cooked when the juices run clear when pierced with a fork.