White Zinfandel Chicken

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.