Normas Chicken In White Wine Recipes

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:

• Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
• Brown lightly.
• Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
• Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
• Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
• Lightly saute mushrooms to get rid of the moisture.
• Drain.
• Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
• For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
• Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.

Steps:

• 1. Rinse chicken and dry.
• 2. Mix flour, salt, pepper and paprika together.
• 3. Dredge chicken in this mixture and reserve leftover mixture for later use.
• 4. Melt 2 tbsp butter in pan and brown chicken breasts both sides and set aside.
• 5. Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
• 6. Add to wine mixture chicken bouillon, water, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
• 7. Add chicken and simmer covered for 25- 30 minutes.
• 8. Once chicken is cooked, remove and add sour cream and cook until heated through.
• 9. When ready to serve pour sauce over chicken and garnish with green pepper and parsley.

Steps:

• Melt the butter in a large skillet over medium heat.
• Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.
• Pour off all but 2 Tbs of the fat from the skillet.
• Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes.
• Add the wine and chicken stock to the skillet and stir to combine with vegetables.
• Put the chicken back into the skillet. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.
• Remove the chicken from the skillet, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the skillet from the heat.
• Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.

Steps:

• Season chicken pieces thoroughly with salt, pepper and garlic powder and sauté in olive oil.
• Once browned, add 1/4 cup chicken stock and cover, cooking until chicken is cooked through and very tender. (5 minutes)
• In another sauté pan, soften garlic and onion over low heat, add red pepper flakes.
• Add chicken pieces (drained) and butter.
• Once butter has melted and mixture is simmering, add the wine, broth and tomato paste.
• Bring back to a simmer, add herbs to taste.
• Cover and cook on low for 15 minutes.
• Remove cover and in another pan, boil your pasta in salted water.
• Drain pasta when cooked al dente and add to sauce, stirring to coat.
• Serve with a shake of parmesan cheese on top.
• Crusty bread would be a great addition to get that leftover sauce off of your plate!

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:

• Pound chicken breasts to 1/4-inch thickness.
• Combine flour, basil, marjoram and black pepper in a bowl.
• Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
• Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
• Remove shallots and garlic from skillet to a separate dish and cover.
• Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
• Combine chicken broth and wine in a small bowl.
• When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
• Add broth and wine mixture to skillet.
• Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
• Serve over pasta or rice.

Steps:

• Preheat oven to 350 degrees.
• Place chicken in dutch oven or deep pan.
• Mix all ingredients (except chicken) together.
• Pour mixture over chicken.
• Bake 1& 1/2 hours.