BAKED SWISS CHICKEN
Canned soup, white wine, Swiss cheese and crushed croutons dress up the chicken breasts in this elegant entree. Ideal for unexpected guests, it requires only a few ingredients. The creamy sauce is excellent with garlic mashed potatoes or rice. -Beverly Roberge, Bristol, Connecticut
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.
Nutrition Facts : Calories 308 calories, Fat 13g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 614mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
WINE ROASTED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
- Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
- Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
- Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
DRESSED UP CHICKEN BREASTS
We all eat a lot of chicken and sometimes we run out of ideas what to do with it. Here are 3 quick sauces for boneless breasts.
Provided by quotFoodThe Way To
Categories Sauces
Time 3m
Yield 4 breasts
Number Of Ingredients 17
Steps:
- Mushroom Sauce: In a saute pan, add mushrooms and red onion; saute until golden brown.
- Add chicken broth, balsamic vinegar, garlic, thyme, salt and pepper.
- Simmer 4 minutes.
- Remove from heat and add butter.
- Honey-Soy Sauce: In a saucepan, add all ingredients; simmer 1 minute.
- Antipasto Sauce: In a saute pan, add all ingredients; simmer 1 minute.
Nutrition Facts : Calories 154.1, Fat 4.9, SaturatedFat 2.1, Cholesterol 7.6, Sodium 2875.3, Carbohydrate 23.6, Fiber 7.1, Sugar 7.2, Protein 9
DRESSED UP CHICKEN AND WINE
Looks like a lot of work....but it is easy and fast
Provided by Lorraine Passero
Categories Pasta Sides
Time 45m
Number Of Ingredients 15
Steps:
- 1. Place chicken between 2 pieces of plastic wrap and pound with mallet until 1/3 inch thick sprinkle with salt and pepper
- 2. Dip chicken in flour then beaten egg and fry in oil till brown Transfer to plate use same pan to sautee spinach till cooked drain and set aside
- 3. Cook Pasta till Al dente ,drain Spread on platter then top with spinach , then chicken
- 4. Sautee mushroom in butter and diced garlic add rosemary, parsley salt pepper white wine cook 5 min add broth and cook 5 more min add cut tomatoes and artichoke hearts
- 5. Pour sauce over chicken and pasta
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
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