Chicken In Zinfandel Wine Sauce Recipes

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.

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

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.

Steps:

• Combine chicken broth, salt, and pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes.
• Remove pot from heat; stir in lemon juice and dill.

Steps:

• Heat the olive oil in a saucepan over medium heat, and cook and stir the green onions about 5 minutes, until tender. Pour in the wine, and cook until reduced by about 1/2.
• Mix the ketchup, soy sauce, mustard, and brown sugar into the saucepan with the wine. Reduce heat, and simmer 30 minutes, until thickened and well blended. Remove from heat, and mix in the parsley. Refrigerate until ready to serve.

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.

Steps:

• Dust chicken with salt, pepper and flour. Sauté in 4 tablespoons butter or margarine until golden brown remove from skillet and keep warm. Add bacon to skillet and sauté a few minutes without browning add 1/2 cup chopped onions, parsley, bay leaf, thyme, wine and chicken stock. Bring to boil and simmer 10 minutes without cover. Return chicken to skillet and cover. Simmer for 1/2 hour.In a small skillet, simmer peeled onions in a small amount of water until tender-crisp, about 20 minutes. Remove onions from water (which should be almost evaporated) and sauté in 3 tablespoons butter or margarine until browned. Remove from pan add quartered mushrooms and over high heat, brown, turning frequently. Add onions to mushrooms and heat for 1 or 2 minutes before adding to chicken on serving platter.Remove chicken from sauce and keep warm. Discard bay leaf. Mix cornstarch with cream and add a bit of warm sauce to this mixture. Combine cream mixture with wine sauce and continue cooking and stirring until it thickens, about 5 minutes. Add 1tablespoon butter or margarine to sauce in bits and quickly take off heat. Return chicken to sauce and simmer 1 or 2 minutes to heat through.On heated platter, arrange chicken and surround with onions and mushrooms. Pour sauce overall and sprinkle with parsley.Note: If made the day before, heat covered in a moderate oven.