Chickenwithwhitewinecreamsauce Recipes

Steps:

• In a large skillet, melt 1 teaspoon butter over medium-high heat; saute almonds until lightly browned, 2-3 minutes. Remove from pan., In a shallow bowl, mix flour and seasonings. Dip chicken in mixture to coat lightly. In same pan, heat remaining butter over medium heat; cook chicken, covered, until browned, 3-4 minutes per side., Add wine; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-6 minutes. Sprinkle with almonds.

Steps:

• Lightly brown both sides of chicken in olive oil.
• Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
• Add wine and Worcestershire sauce and cook an additional 2 minutes.
• Lower heat and add cream, salt, pepper, basil, and parsley.
• Too high of heat will cause the cream to curdle.
• Simmer on low 20-25 minutes until done.

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.

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.

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
• Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

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.

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.

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
• Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.