Creamy Chicken In White Wine Sauce Recipes

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:

• Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
• Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
• In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

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:

• 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:

• Salt and pepper chicken. Melt butter in deep skillet and lightly brown chicken. Add wine,asparagus, oregano and sage.
• Simmer chicken and asparagus on high untill done and wine is mostly gone. Add cream and cheese and simmer long enough for it to turn into a sauce of the consistency you desire.
• Serve over pasta or veggies.

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:

• 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).