Chicken Breasts In Creamy White Wine Sauce Food

CREAMY CHICKEN IN WHITE WINE SAUCE

Steps:

• Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
• Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
• Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
• Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.

CHICKEN BREAST WITH WHITE WINE AND MUSHROOM CREAM SAUCE

Steps:

• Preheat oven 180C/350°F.
• Heat a large non stick pan over medium heat.
• Brush chicken with oil and rub in salt and pepper if desired.
• Cook chicken for 1 minute, until golden on each side.
• Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
• "White wine and mushroom sauce".
• Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
• Add stock and wine and simmer for about 4 minutes.
• Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
• Pour the sauce over the chicken and enjoy!

CREAMY WHITE WINE CHICKEN

Steps:

• In a large frying pan, melt half of the unsalted butter and cook chicken over medium heat for about 8 minutes, turning once (4 minutes each side).
• In large sauté pan melt half of the unsalted butter and stir in the chopped scallion, garlic powder, Marjoram, cayenne pepper, salt and lemon juice. Cook over medium heat for 2 minutes.
• Add cream, chardonnay and chicken broth and cook an additional 3 minutes.
• Add all-purpose flour to sauce to thicken. Stir mixture until smooth and consistent.
• Pour the creamy wine sauce into the frying pan with the chicken and lower the heat. (do not drain the drippings from the frying pan).
• Cover frying pan and simmer for ten minutes, stirring until the sauce often.
• Remove frying pan from heat and let stand 5 minutes.
• Cook egg noodles per directions, until el dente.
• Place egg noodles and top with chicken breast. Pour top of noodles and chicken breasts with cream sauce. Cover top with Shredded Parmesan Cheese.
• (you can use fettuccine noodles instead of egg noodles).

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.

CHICKEN IN GARLIC WHITE WINE CREAM SAUCE

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.

STUFFED CHICKEN BREAST IN A WHITE WINE CREAM SAUCE

Steps:

• Butterfly chicken and pound lightly to even thickness. You don't want it to be thin, you just want it to be even.
• Season with salt and pepper on both sides.
• Preheat pan with oil to pan fry chicken.
• Layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken and fold over the other half to cover.
• Secure with toothpick.
• Pan fry the chicken until done, about 8-10 minutes on each side.
• In a small saucepan, heat oil and toast pine nuts for about 1 minute.
• Add shallots and sweat.
• Add white wine, chicken broth, and heavy cream and let simmer, reduce by half.
• Season to taste with salt and pepper.
• Plate chicken and ladle sauce over it.

STUFFED CHICKEN BREASTS WITH A CREAMY WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Mix all stuffing ingredients and set aside.
• Lightly spray casserole dish with cooking oil.
• Prepare chicken by placing a slit down the center of each breast and spooning approximately 1/4 of the stuffing mixture into each breast.
• Place in oven and cook for 40-45 minutes until done.
• WINE SAUCE.
• During the last 10 minutes prepare wine sauce.
• Heat oil in saucepan and saute diced shallot until soft.
• Add 1/2 cup of white wine and heat over medium heat 3-4 minutes.
• Slowly add heavy cream, dijon mustard and salt and pepper to taste.
• Bring to a boil and simmer.
• To thicken combine 1 tbsp flour with some water until it forms a paste.
• Add a small amount of the heated wine sauce into the paste and then slowly add this mixture to the entire amount of wine sauce until thickened. Heat through and serve over chicken. Garnish with parsley and serve!
• *Basil may also taste nice in the wine sauce -- I am going to try next time.