Quick Easy Chicken In Wine Sauce Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.

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:

• Arrange chicken in a round microwave-safe dish. Sprinkle with salt and pepper. Combine wine or broth and lemon juice; pour over chicken. Sprinkle with onions and thyme. , Microwave, uncovered, on high for 3-4 minutes. Turn chicken; cook 1-3 minutes longer or until juices run clear. Remove chicken and keep warm, reserving juices. , In a small microwave-safe bowl, melt butter. Stir in flour until smooth. Gradually stir in 1/2 cup reserved juices. Discard remaining juices. Microwave, uncovered, on high for 30-90 seconds or until bubbly, stirring twice. Stir in browning sauce. Serve over chicken.

Steps:

• In a medium skillet, heat the olive oil and garlic over a medium heat.
• Sprinkle the chicken with salt and pepper, then add to the skillet and cook for 8-10 minutes.
• Add the wine and cook for an additional 2-3 minutes.
• Remove the chicken to a platter.
• Saute the tomatoes& green onions in the skillet for@ 1 minute.
• Put the chicken back in the skillet and cook for another minute.
• Move chicken to a serving platter, placing the tomatoes over the chicken along with the pan drippings.

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:

• 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.