Bonnies Baked Chicken Breasts With Wine Recipes
WINE & HERB BAKED CHICKEN
"This scrumptious entrée is easy to prepare," says Mildred Huffman of Lexington, Virginia. "The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 677mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
QUICK CHICKEN AND WINE
This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!
Provided by Mayra Martinez
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
- In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
- Reduce heat and add wine. Cover and simmer over low heat for 20 minutes
Nutrition Facts : Calories 224.5 calories, Carbohydrate 1.1 g, Cholesterol 133.8 mg, Fat 12.2 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 232 mg, Sugar 0.4 g
BAKED CHICKEN WITH WINE
I got this from my SIL. I had never tasted chicken so good. It was a recipe from the California Winemakers Association. It's a very forgiving recipe. I've used apple juice in place of the wine. It's not quite as good, but acceptable.
Provided by Countrywife
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat chicken with seasoned flour.
- Melt 4 tablespoons butter in shallow baking dish.
- Put chicken in pan, skin side down; bake, uncovered at 350°F for 45 minutes (or until almost tender).
- Meanwhile, melt 2 tablespoons butter in saucepan and sauté mushrooms.
- When cooked and the liquid is mostly reabsorbed, add 2 more tablespoons of butter.
- Stir in flour.
- Add bouillon and wine, cook, stirring constantly, until thick and smooth.
- Remove chicken from oven.
- Turn pieces over.
- Sprinkle with onions, mushrooms and artichokes.
- (Thinly sliced water chestnuts or halved cherry tomatoes may also be used). Pour over sauce.
- Return to oven.
- Reduce heat to 325°F.
- Bake 20 to 30 minutes longer.
Nutrition Facts : Calories 660.9, Fat 42.3, SaturatedFat 18.6, Cholesterol 197.7, Sodium 511.5, Carbohydrate 15.8, Fiber 2.8, Sugar 0.9, Protein 49.5
WINE-BAKED CHICKEN BREASTS
This fills the house with the most delicious aroma. I use skinless chicken breasts to cut fat and low sodium soy sauce to cut salt. It is very easy and is one the first recipes I made using wine. Use any good quality dry red wine that you enjoy drinking. Do not use wine labeled as a 'cooking' wine as it is likely to be a poor quality wine that has had salt added to it.
Provided by Minnesota Camp Cook
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a baking dish that has a cover and is sized so that most of the meat will be submerged in the cooking sauce.
- Combine all the sauce ingredients and mix well.
- Pour mixture over the chicken and cover the dish.
- Bake 1 1/2 hours at 375 degrees F.
- Uncover the dish for the last 15 minutes.
Nutrition Facts : Calories 336.6, Fat 20.3, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1057.2, Carbohydrate 10.5, Fiber 0.3, Sugar 7.4, Protein 17.2
BAKED CHICKEN AND WINE
Baked breaded chicken dish. Adapted this from one of my Nana's chicken dishes. She used chicken thighs and other parts.
Provided by LaurieAnn S
Categories Chicken
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Melt the butter.
- Mix bread crumbs with grated cheese.
- Dip the chicken in the melted butter then in the bread crumb mixture.
- Place chicken in oven covered, for approximately 20-25 minutes (This depends on the thickness of your chicken breasts).
- Mix the remaining butter with the wine, oregano, and chopped onions.
- When the chicken has about five minutes left until it is done, pour the butter/wine mixture over the chicken.
- The chicken should not be covered for the last 5 minutes.
Nutrition Facts : Calories 994, Fat 56.2, SaturatedFat 27.9, Cholesterol 219.8, Sodium 1092.6, Carbohydrate 54.6, Fiber 3.7, Sugar 5.2, Protein 54.9
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
BREASTS OF CHICKEN BONNE MAMAN
When I create a dish, I am apt to give it a name - at the very least as a point of reference. When I made a dish with chicken breasts and small white onions, mushrooms and a little dry white wine, it reminded me so much of a meal served in my childhood home that I dubbed it "bonne maman," which means grandmother or granny. It is an excellent home-style dish that can be made in minutes. Simply cook the breast pieces in a skillet and add the onions. Ten minutes later add the mushrooms and wine. The total cooking time is less than 20 minutes.
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut each piece of breast in half crosswise down the center. Cut off and discard any bone lines or membranes.
- Sprinkle the breast with salt and pepper.
- Peel the onions and put them in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and cook about 2 minutes. Drain.
- Heat the oil in a large, heavy skillet and add the breast pieces.
- Cook about 30 seconds and add the onions.
- Cook 10 minutes and turn the breast pieces. Scatter the mushrooms over all and cook about 3 minutes.
- Add the basil leaves, wine and butter. Cover and cook about 3 minutes. Remove the basil leaves and garnish each piece of breast with one of the leaves. Serve with the onions and mushrooms in sauce spooned over.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 739 milligrams, Sugar 3 grams, TransFat 0 grams
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