Chicken Chablis Food

CHICKEN CHABLIS WITH MUSHROOMS

Steps:

• Sprinkle both sides of chicken breasts with nutmeg, salt and pepper.
• In a large skillet, melt 2-3 Tablespoons butter over medium-high heat.
• Add chicken breasts and brown on both sides. This takes about 5-8 minutes as you are not trying to cook it through at this time.
• Add onions, mushrooms and wine. Bring to a low boil then turn heat down and simmer 15 minutes.
• Remove chicken from pan and keep warm.
• Bring pan juices back to boiling and let reduce slightly, about 5 minutes.
• Dissolve cornstarch in 1/4 cup wine and add slowly to skillet, stirring constantly. Reduce heat to simmer and let it thicken slightly, about 2 minutes.
• To serve: I like to add some zucchini noodles to sauce and toss. Place zoodles on serving plate. Slice chicken and lay on top of zoodles. Spoon additional sauce over chicken. Serve hot.

CHICKEN BREASTS WITH CHABLIS CREAM SAUCE

Steps:

• Heat oil in large skillet. Mix flour, paprika, garlic powder, poultry seasoning, salt and white pepper in a bowl. Place egg whites in another bowl. Dredge chicken breasts first in the egg whites, then in the seasoned flour mixture to coat. Add to hot oil. Repeat for all four chicken breasts.
• Brown chicken on both sides. Remove chicken to a plate and drain excess oil. Add garlic and shallots to pan and saute for 1 minute. Deglaze pan with Chablis, cooking to reduce liquid to half. Add chicken back to pan and cook until chicken is almost done, turning chicken occasionally.
• Add cream and bouillon cubes. Do not boil (cream may separate). Reduce sauce to desired consistency. Remove chicken to serving platter, pouring sauce over chicken. Serve immediately.

PERFECT CHICKEN PICCATA

Steps:

• Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
• Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
• Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
• Remove from heat and sprinkle with parsley to serve.

CHICKEN CHABLIS

Steps:

• Combine all ingredients in covered dutch oven and bake 2-3 hrs. at 325 degrees. Serve over noodles..very tender!

BAKED CHICKEN CHABLIS

Steps:

• Dust chicken with seasoned flour & melt butter in shallow baking pan. Place chicken in pan, (Skin side down) Bake uncovered in 375 oven for 30 min.Meanwhile melt 2 Tbl butter in sauce pan with 2 Tbl flour, cook for a few min & then add stock & wine- stir until thickened & smooth. Remove chicken from oven &turn pieces over & sprinkle with onions, mushrooms, & artichokes. Pour sauce over all & return to oven for 20 min or so.