Chicken Breasts Piquant

• 6 ounces rose or dry red wine
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons canola oil
• 1 1/2 teaspoons water
• Enough fresh or frozen ginger to make 2 teaspoons coarsely grated
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon brown sugar
• 1/4 teaspoon dried oregano
• 8 ounces skinless, boneless chicken breast
• nonstick pan spray

1. Combine the wine, soy sauce, oil and water in a bowl large enough to hold the chicken.
2. Grate the ginger, mince the garlic, and add to marinade with the mustard, sugar and oregano.
3. Wash and dry the chicken, and place pieces in the marinade, turning to coat well.
4. Allow to marinate while preparing the rest of the meal.
5. Heat a nonstick pan until it is medium hot; spray with pan spray lightly, and brown chicken breast on both sides.
6. Add the marinade, cover and continue cooking over medium-high heat until the chicken is cooked, about 10 minutes.
7. Serve with sauce.

red wine, soy sauce, canola oil, water, ginger, clove garlic, mustard, brown sugar, oregano, skinless, nonstick pan spray

Taken from cooking.nytimes.com/recipes/822 (may not work)