Chardonnay Chicken Symphony Food

CHARDONNAY CHICKEN SYMPHONY

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.

CHARDONNAY CHICKEN

Steps:

• Preheat oven to 425°F.
• Mix flour, salt and 1/4 teaspoon pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
• Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
• Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until chicken is done.
• Remove chicken from pan, cover and keep warm.
• Return the pan to medium-low heat. Add the chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
• Place the chicken on warm plates. Pour sauce over chicken and serve immediately.

CHARDONNAY CHICKEN SYMPHONY

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.

CHICKEN CHARDONNAY

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

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.

CHARDONNAY CHICKEN & WILD MUSHROOM STEW

Steps:

• In a dutch oven or stockpot, heat 1/2 tablespoon olive oil over med-high heat; sauté chicken with dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper, until golden brown (8 minutes).
• In a small bowl, soak dried porcinis in boiling water until soft (15-20 minutes).
• Remove chicken to a plate.
• Pour in the wine and bring to a boil, scraping up any bits of chicken left in the pan.
• Return the chicken and add the stock, 1/4 teaspoon each tarragon, salt, and pepper.
• Cover pan, and let simmer over med-low heat until chicken is tender (25-30 minutes).
• Remove the porcini from their soaking liquid, and squeeze them out over the bowl to remove excess liquid.
• Strain soaking liquid and reserve.
• Rinse porcini to remove any sand or grit; then chop.
• In a large skillet, melt butter with 1/2 tablespoon olive oil; sauté the shiitake mushrooms, over med-high heat, for 2 minutes.
• Add the shallots, the cremini, and the portobello; cook, tossing often, until lightly browned (2-3 minutes).
• Season with remaining 1/2 teaspoon tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, the lemon juice, and the cayenne pepper.
• Add the porcini and reserved liquid, and let boil, stirring constantly, until liquid is reduced by half (1-2 minutes).
• Scrape the contents of the skillet into the dutch oven and simmer for 10 minutes.
• Blend the cornstarch into the cream until smooth; stir mixture into the stew.
• Let simmer for 2 minutes.
• Garnish with parsley and serve over rice.