CHICKEN IN WHITE WINE SAUCE
This simple to prepare recipe was submitted to Cooking Light many years ago by a subscriber. It has a very tasty sauce, and the chicken is wonderfully tender. Serve with your favorite rice - we like lemon-flavored rice.
Provided by PanNan
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine first 4 ingredients in a shallow dish.
- Dredge chicken in flour mixture.
- Heat oil in an ovenproof skillet over medium heat.
- Add chicken; cook 2 minutes on each side or until browned.
- Add broth and wine.
- Bring to a boil; remove from heat.
- Cover and bake at 350 for 30 minutes or until chicken is done.
- Sprinkle with cheese.
CHICKEN IN WINE SAUCE
Make and share this Chicken in Wine Sauce recipe from Food.com.
Provided by Cul_de_sac_Barbie
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in caserole dish.
- Put sliced mushrooms over chicken.
- To make sauce: Mix soup, sour cream, sherry, salt and pepper in a bowl until smooth.
- Pour souce over the chicken and mushrooms.
- Sprinkle the top with the almonds and paprika.
- Bake uncovered at 325 degrees for 1 1/2 hours or until done.
Nutrition Facts : Calories 657.4, Fat 37.1, SaturatedFat 13.1, Cholesterol 124, Sodium 619.7, Carbohydrate 16.5, Fiber 2.2, Sugar 3.3, Protein 38.7
CLASSIC CHICKEN IN RED WINE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
- Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
- Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CHICKEN IN WINE SAUCE
This is another recipe from my "Best of Mr. Food" cookbook. While it's really simple to make, the flavor is excellent. This is really good with steamed asparagus. Be sure to use the rose or white zinfandel wine as the sweetness of those wines gives this dish it's great flavor.
Provided by That Girl
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350.
- Place sliced mushrooms in a lightly greased 9x13 inch baking dish.
- Arrange chicken over mushrooms.
- Combine cornstarch and water in a small bowl, stirring until smooth.
- Stir in olive oil and next 5 ingredients.
- Pour over chicken.
- Bake uncovered at 350 for 1 hour or until chicken is done, basting occasionally.
- Serve over rice.
Nutrition Facts : Calories 891.1, Fat 58.5, SaturatedFat 15.7, Cholesterol 255.4, Sodium 1254.6, Carbohydrate 15.8, Fiber 1.4, Sugar 8.8, Protein 68.9
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
WHITE WINE SAUCE (FOR CHICKEN)
Really easy and delicious sauce to go with a chicken dish.
Provided by claireswift24
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry the chopped onions in the oil in a frying pan until soft.
- Next add the stock to the pan along with the white wine and simmer for 10 minutes.
- Pour in the cream and add the spinach and garlic and simmer for further 10 minutes or until a desirable thickness is achieved.
WHITE WINE & MUSHROOM CHICKEN
Chicken with a creamy white wine & button mushroom sauce
Provided by conal001
Time 50m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat 1 tbsp oil in a high sided pan. Cook the shallots and garlic over a medium heat until they have become soft but not brown.
- Add the mushrooms and cook until lightly browned.
- Add the lemon and white wine and turn up the heat. Simmer until the white wine has reduced by half.
- Turn down the heat and stir in the cream fraiche and thyme.
- Add the remaining oil to a shallow pan on a high heat. Score the chicken breasts and cook until browned on each side.
- Transfer chicken to a baking tray and pour over the mushroom sauce. Cook for approximately 30mins at 200C/ fan 180C or until chicken is cooked through.
CHICKEN IN WINE SAUCE-EL SALVADOR
This recipe comes from El Salvador, and is very similar to the Latin American dish "arroz con pollo". However, with arroz con pollo the rice is cooked with the chicken, where this dish does not have rice cooked in it. If you wish, you may serve it over rice.
Provided by breezermom
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken pieces; pat dry with paper toweling. In a large skillet over medium heat, brown the chicken pieces in hot oil on all sides for 15 minutes. Remove the chicken from the skillet.
- Add the onion to the drippings in the skillet; cook until tender but not brown. Drain off the fat. Return the chicken to the skillet.
- Combine wine, vinegar, Worcestershire sauce, salt, garlic powder, coriander, and red pepper. Pour over the chicken in the skillet. Bring to a boil; reduce heat. Cover and simmer for 25 minutes.
- After 25 minutes, stir in green pepper, prunes, olives, tomato paste, and capers. Cover and simmer about 20 minutes more or till the chicken is tender. Skim off the fat. Transfer chicken and sauce to a heated serving platter and enjoy!
Nutrition Facts : Calories 385.4, Fat 22.1, SaturatedFat 5.6, Cholesterol 86.2, Sodium 670.8, Carbohydrate 18.9, Fiber 2.7, Sugar 10.5, Protein 22.8
CHICKEN IN WHITE WINE SAUCE
Enjoy the garlic and herb dry rub in our Chicken in White Wine Sauce recipe. Our Chicken in White Wine Sauce is then completed with an incredible sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Rub chicken with 2 Tbsp. dry rub. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Add remaining dry rub, chicken broth, wine and mustard to drippings in skillet; stir until blended. Bring to boil. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 5 min. or until thickened.
- Return chicken to skillet; spoon sauce over chicken. Cook 2 to 3 min. or until chicken is done (165°F).
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 480 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 2 g, Protein 25 g
CHICKEN IN WHITE WINE SAUCE
Chicken white wine
Provided by maruskasig
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- having the plain flour on a plate, carefully completely flour the chicken breasts
- heat the frying pan on medium to hot fire, melt the butter and blend with 1 tsp of sunflower oil. Add a pinch of salt
- Lie the chicken breasts in the frying pan, turn them on the other side after a few seconds. Cook but don't let them to crisp.
- Add the glass of white wine and keep cooking on low heat fire. Turn again upside down the breasts. Add a littl sprinkle of flour until it creates a creamy white sauce
- Serve hot
CHICKEN IN WHITE WINE SAUCE
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN AND WINE SAUCE
Chicken with a mix of Asian and Italian seasoning. Serve over rice with garlic bread. I usually put extra Italian dressing and soy in. Also, use a full body red wine; the thinner the wine the thinner the sauce.
Provided by Yayit001
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
- Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 15.8 g, Cholesterol 73.2 mg, Fat 11.3 g, Fiber 0.6 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 2355.6 mg, Sugar 10.2 g
CHICKEN IN RED WINE
Coq au vin
Provided by sgt_atkins
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut the chicken for saute. Blanch the lardons
- Wash and cut the mushrooms into quaters.
- saute the lardons, mushrooms and chipolatas in a mix of butter and oil. remove when cooked.
- Lightly season the pieces of chicken and place in the pan with the onions. saute untill almost cooked. drain off the fat.
- just cover with red wine and brown stock; cover with a lid and finish cooking.
- remove the chicken and onions,place into a clean pan.
- lightly thicken the liquor with a beurre manie from the 25g of butter and 25g flour.
- Pass the sauce over the chicken and onions, add the mushroom, chipolatas and lardons.
CHICKEN AND ARTICHOKES IN WINE SAUCE
Make and share this Chicken and Artichokes in Wine Sauce recipe from Food.com.
Provided by Phil Franco
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes. Cook until lightly browned.
- While cooking, dredge the chicken in the flour and sprinkle with salt.
- Remove the artichokes from the skillet and transfer to a plate. Set aside.
- Melt the remaining butter in the skillet along with the remaining olive oil.
- Saute the chicken pieces in this mixture until golden brown on both sides.
- Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.
- Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.
- Stir well to coat everything with the wine sauce.
- Transfer to a plate and squeeze with fresh lemon juice.
- That's it!
Nutrition Facts : Calories 552.4, Fat 21.5, SaturatedFat 6.8, Cholesterol 61.7, Sodium 133.9, Carbohydrate 47.1, Fiber 5.3, Sugar 1.3, Protein 22.8
CHICKEN AND RED WINE SAUCE
A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
Provided by Robin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g
CHICKEN WITH WINE & MUSHROOMS
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
- Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.
Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium
CHICKEN IN NEW ORLEANS WINE SAUCE
This makes an elegant dish. Imagine tender boneless chicken breasts in a rich white wine sauce with mushroom, onion and celery. The best part is that this recipe is so easy!!!! Please if you like lots of sauce, double the sauce portion of the recipe...also if you prefer your veggies well done, saute them before adding to the dish. Thank You.
Provided by Baby Kato
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse chicken and dry.
- Mix flour, salt, pepper and paprika together.
- Dredge chicken in this mixture.
- Reserve leftover mixture.
- Melt 2 tbsp butter in pan and brown chicken breasts both sides.
- Set aside.
- Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
- Add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celery.
- Add chicken and simmer covered for 25- 30 minutes.
- Once chicken is cooked, remove and add sour cream.
- Cook until heated through.
- When ready to serve pour sauce over chicken and garnish with green pepper and parsley.
BAKED CHICKEN IN WINE SAUCE
This is so easy and yummy. It is a Heinz 57 recipe. I had it the first time at a restaurant in Texas and was so surprised to see the recipe on the bottle of Heinz 57 sauce that was on the table. Lucky me!
Provided by connie427
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brown chicken in skillet in the butter.
- Combine the Heinz 57 sauce and the wine, and pour over the chicken.
- Cover and simmer for 30 to 40 minutes'til tender, basting frequently.
- Remove cover the last 10 minutes of cooking.
- Spoon sauce over the chicken.
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