CREAMY CHICKEN IN WHITE WINE SAUCE
This creamy white wine chicken is incredibly easy to make on a weeknight but good enough for company! It's ready in only 30 minutes for an impressive yet simple meal.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 371 kcal, Carbohydrate 3 g, Protein 25 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 136 mg, Sodium 291 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN IN GARLIC WHITE WINE CREAM SAUCE
I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. I have searched in vain for a recipe that would include all the ingredients I now only vaguely remember. So, in desperation, I found a basic recipe and have adapted it. I have made this a few times and found it very close to what I remember. The only missing ingredient is cheese. I have yet to remember what cheese was used (other than it was a white cheese). Eventually I will experiment with adding cheese, but for now I am really pleased with this version. I hope you like it too.
Provided by Terry4food
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
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 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
CHICKEN WITH ASPARAGUS IN WHITE WINE CREAM SAUCE
Make and share this Chicken With Asparagus in White Wine Cream Sauce recipe from Food.com.
Provided by Queen Dana
Categories Chicken Breast
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper chicken. Melt butter in deep skillet and lightly brown chicken. Add wine,asparagus, oregano and sage.
- Simmer chicken and asparagus on high untill done and wine is mostly gone. Add cream and cheese and simmer long enough for it to turn into a sauce of the consistency you desire.
- Serve over pasta or veggies.
CHICKEN BREAST WITH WHITE WINE AND MUSHROOM CREAM SAUCE
Make and share this Chicken Breast With White Wine and Mushroom Cream Sauce recipe from Food.com.
Provided by sams1
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 486.2, Fat 35.8, SaturatedFat 16, Cholesterol 160, Sodium 157.6, Carbohydrate 4.6, Fiber 0.4, Sugar 1.6, Protein 33.6
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.
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- Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside.
- While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden.
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