CHARDONNAY CHICKEN SYMPHONY
A flavorful combination of chicken, Chardonnay, olives, mushrooms, artichoke, and spices for a delightful meal with your sweetheart. Serve promptly while warm as a main dish or optionally over a bed of couscous.
Provided by SOULT
Categories Meat and Poultry Recipes Chicken
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat.
- Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
- Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add capers to the skillet, reduce heat, and simmer 3 minutes more.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 13.7 g, Cholesterol 67 mg, Fat 13.7 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 1.9 g, Sodium 768 mg, Sugar 2.1 g
GRANDMA'S CHICKEN CHARDON
Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!
Provided by MADDIEGAIL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
- Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
- Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 13 g, Cholesterol 110.1 mg, Fat 11.6 g, Fiber 1.3 g, Protein 30.3 g, SaturatedFat 5.7 g, Sodium 334.1 mg, Sugar 1.9 g
CHICKEN CHARDONNAY
Make and share this Chicken Chardonnay recipe from Food.com.
Provided by Erin May
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut up all Chicken Breasts into bite sized cubes.
- melt 3 tablespoons of the butter in a large skillet.
- mix together the flour and the salt and pepper meant for the batter.
- Carefully coat all chicken cubes and brown in skillet.
- Remove and place in a shallow dish and cover (this keeps juices in).
- melt down the rest of the butter.
- mix in garlic, and all spices.
- add chicken back into the mix and coat throughly.
- Add in White wine, allow to come to a boil for 5-7 minute.
- after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
- I reccomend serving this over pasta. Very tasty.
ITALIAN CHICKEN CHARDONNAY
Sent to me on line from TOH. Sounds great and something I think my family will love. It states: this is a delicious slow cooker meal, and will be ready and waiting when we got home. It's perfect for a weeknight meal
Provided by Bonnie G 2
Categories Poultry
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the paprika, salt, pepper and cayenne;
- sprinkle over chicken.
- Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker.
- In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
- Cover and cook on low for 5-6 hours or until chicken is tender.
- Stir in parsley. Serve with pasta; sprinkle with cheese.
Nutrition Facts : Calories 526.3, Fat 21.7, SaturatedFat 6.2, Cholesterol 145.3, Sodium 806.2, Carbohydrate 20.8, Fiber 8.7, Sugar 7.4, Protein 52.1
CHICKEN BREASTS IN CHARDONNAY SAUCE
Steps:
- Butterfly the chicken. Season with salt & pepper. Place the chicken between 2 sheets of wax paper. Flatten lightly with a meat pounder. Dredge in flour.
- Heat 3 tablespoons of butter in a large skillet. Saute the diced vegetables over low heat for 1 minute. Add broth. Cover, and cook for about 5 minutes. Remove vegetables.
- In the same skillet, add remaining butter. Add chicken. Saute on medium heat 1 minute. Turn chicken over. Add cooked vegetables. Add chardonnay. Bring to a boil. Stir in cream. Reduce heat and cover. Cook about 5 minutes. If the sauce is too thick, add broth. Serve over pasta or rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OVEN-ROASTED CHICKEN MARINATED IN CHARDONNAY
Provided by Marian Burros
Categories dinner, easy, weekday, main course
Time 38m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Split chicken in half and remove backbone and breastbone.
- Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
- Preheat oven to 500 degrees.
- Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
- Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 45 grams, Carbohydrate 2 grams, Fat 65 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1245 milligrams, Sugar 1 gram, TransFat 0 grams
ITALIAN CHICKEN CHARDONNAY
One day I needed to have dinner ready when we walked in the door after work and school. So I altered a skillet dish that my family likes into this delicious slow-cooker meal, and it was ready and waiting when we got home. It's perfect for an everyday meal but nice enough for company, too. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables., Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.
Nutrition Facts : Calories 282 calories, Fat 5g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 550mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 43g protein. Diabetic Exchanges
CHICKEN WITH APPLE-CHARDONNAY GRAVY
I create all my own recipes by experimenting with various ingredients in the kitchen. I love this savory slow cooker chicken dish because it's easy, affordable and fills the house with awesome aromas that make your mouth water.-Theresa Retelle, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper. Place half of the chicken in a 5-qt. slow cooker. In a bowl, combine the apples, onion and celery; spoon half of the mixture over chicken. Repeat layers., In the same bowl, whisk wine, gravy mix, garlic and herbs until blended; pour over top. Cover and cook on low for 6-8 hours or until chicken is tender. , Remove chicken to a serving platter; keep warm. Cool apple mixture slightly; skim fat. In a blender, cover and process apple mixture in batches until smooth. Transfer to a saucepan and heat through over medium heat, stirring occasionally. Serve with chicken and mashed potatoes.
Nutrition Facts :
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- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour.
- Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.
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