CHICKEN IN WHITE WINE SAUCE
This simple to prepare recipe was submitted to Cooking Light many years ago by a subscriber. It has a very tasty sauce, and the chicken is wonderfully tender. Serve with your favorite rice - we like lemon-flavored rice.
Provided by PanNan
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine first 4 ingredients in a shallow dish.
- Dredge chicken in flour mixture.
- Heat oil in an ovenproof skillet over medium heat.
- Add chicken; cook 2 minutes on each side or until browned.
- Add broth and wine.
- Bring to a boil; remove from heat.
- Cover and bake at 350 for 30 minutes or until chicken is done.
- Sprinkle with cheese.
CHICKEN IN WHITE WINE SAUCE
A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
- To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
- Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
- Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
- Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
- Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
- Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.
Nutrition Facts : Calories 570 calories, ServingSize 6 Servings
CHICKEN WITH WHITE WINE & CREAM SAUCE
An impressive, gourmet-style meal made simple, complete with cremini mushrooms and thinly sliced basil leaves.Courtesy of KnorrPer serving: 340 calories, 16 g total fat, (6 g saturated fat, 0 g trans fat), 170 mg cholesterol, 920 mg sodium, 7 g carbohydrate, 1 g fibre, 2 g sugars, 33 g protein. % DV: 8% vitamin A, 6% vitamin C, 6% calcium, 10% iron
Provided by Food Network Canada
Categories chicken,dinner,Main,mushrooms,vegetables
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.
- Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.
- 3.
- Stir in wine and cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in Knorr® Homestyle Stock Reduced Sodium Chicken until melted. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes. Stir in basil.
CHICKEN IN WHITE WINE
Make and share this Chicken in White Wine recipe from Food.com.
Provided by Shari2
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 326.8, Fat 23.4, SaturatedFat 5.2, Cholesterol 79, Sodium 744.4, Carbohydrate 4, Fiber 0.1, Sugar 2.8, Protein 17.5
CHICKEN WITH WHITE WINE, ONIONS AND HERBS
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Number Of Ingredients 7
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.
CHICKEN IN WHITE WINE SAUCE
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CLASSIC FRENCH CHICKEN IN WHITE WINE SAUCE
By James Peterson, from Fine Cooking #31. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.
Provided by evelynathens
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 793, Fat 57, SaturatedFat 19.7, Cholesterol 245.9, Sodium 336.4, Carbohydrate 7.2, Fiber 1, Sugar 3.1, Protein 52.1
CHICKEN IN WHITE WINE
Posting for ZWT6 Britain from online at All British Food.com. This sounds so delicious. It states chicken quarters halved, which is really just chicken legs and thighs. Chicken is always a good choice for entertaining because it is so versatile and most people like it. Slowly cooked in white wine and given lots of flavour with garlic, herbs and bacon, it makes an ideal dinner party dish that is also quick and easy to prepare. Would recommend serving with pasta or rice.
Provided by diner524
Categories Chicken Thigh & Leg
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Fry the bacon in its own fat in a large frying pan until beginning to brown. Add the onions and fry until browned, then add the mushrooms and fry for 2 minutes. Transfer the bacon and vegetables to a flameproof casserole with a slotted spoon.
- Coat the chicken joints with the flour, seasoned with salt and pepper. Heat the butter and the oil in the frying pan, add the chicken and fry until browned all over. Transfer the chicken to the casserole.
- Gradually stir the white wine into the frying pan. Bring to the boil, scraping any sediment from the bottom of the pan, then pour over the chicken joints in the casserole.
- Add the chicken stock, garlic herbs and seasoning to taste to the frying pan. Bring to the boil, then pour over the chicken.
- Cover and cook in the oven at 170°C (325°F) mark 3 for 1 hour or until the chicken is tender.
- Skim any fat from the cooking liquid. Garnish with chopped parsley.
Nutrition Facts : Calories 281.8, Fat 17.7, SaturatedFat 6, Cholesterol 24.2, Sodium 255.8, Carbohydrate 18.4, Fiber 2, Sugar 5, Protein 6.4
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- Prepare the chicken breasts any way you like; I rarely marinate them whole and usually butterfly them for a thiner, more tender piece of chicken with a shorter cooking time. But this marinade will work beautifully either way.
- Add the white wine, olive oil, red wine vinegar, lemon juice, crushed garlic, parsley, rosemary, oregano, basil, salt and pepper, and red pepper flakes to a large re-sealable pastic bag or your favourite marinating container (a glass baking dish or a glass bowl works too!). Whisk or shake the marinade ingredients together until they're combined and add the chicken pieces.
- After the chicken pieces have marinated, remove them from the marinade and grill them over medium low heat for about 8-9 minutes per side until they're cooked through completely to an internal temperature of 165 degrees Fahrenheit (75 Celsius). The cooking time will vary depending on the size of the chicken pieces you're using (grill thin pieces for about 6-8 minutes per side).
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