A dash of white wine does wonders as a seasoning, and it tastes best in recipes when all the alcohol is burned off. For the purpose of cooking, I buy the least expensive dry white wine I can find. Wine can be refrigerated. It eventually turns to vinegar, making it a fine use for dressings.
Ingredients for 1 serving Chicken Kabobs
- 3 1/2 oz. boneless chicken breast
- 1 small onion
- 1/2 clove garlic
- 1/4 tsp. Italian seasoning
- 1 tbsp. white wine
- 1 bell pepper, green
- 1/3 tbsp. olive oil
Rinse, pat dry and cut chicken breast into 1-inch cubes, set aside. Cut onion into wedges, pepper into 1-inch squares and mince garlic, set aside. Combine oil, garlic, wine (or white vinegar if preferred), and Italian seasoning in a shallow dish. Coat chicken well on both sides with liquid mixture, cover and refrigerate for at least 30 minutes (1 hour if possible), turning once. Discard marinade and alternately thread chicken and vegetables onto skewer(s). Grill or broil on highest rack for 5-6 minutes; turn once and cook other side until chicken is slightly golden and vegetables are done, but still crunchy, approximately 5-6 minutes. Remove from skewers and serve over rice (see meal).
- 2 tbsp. brown rice
Place rice in a small pot with tight-fitting lid and cover with about 2 1/2 times the amount of water (for example if you’re cooking 4 tablespoons of rice, use 10 tablespoons of water…about 3/4 cup water). Bring to a boil, uncovered, on high heat; reduce heat to low, cover tightly and cook for about 40-45 minutes, or until water is absorbed and rice is tender.