CHICKEN CHARDONNAY
Make and share this Chicken Chardonnay recipe from Food.com.
Provided by Erin May
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut up all Chicken Breasts into bite sized cubes.
- melt 3 tablespoons of the butter in a large skillet.
- mix together the flour and the salt and pepper meant for the batter.
- Carefully coat all chicken cubes and brown in skillet.
- Remove and place in a shallow dish and cover (this keeps juices in).
- melt down the rest of the butter.
- mix in garlic, and all spices.
- add chicken back into the mix and coat throughly.
- Add in White wine, allow to come to a boil for 5-7 minute.
- after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
- I reccomend serving this over pasta. Very tasty.
CHARDONNAY CHICKEN
This chicken is topped with mushrooms and a creamy Chardonnay sauce for tasty perfection in a weeknight dinner for two!
Provided by Kathryn | Urban Foodie Kitchen
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Mix flour, salt and 1/4 teaspoon pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
- Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
- Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until chicken is done.
- Remove chicken from pan, cover and keep warm.
- Return the pan to medium-low heat. Add the chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
- Place the chicken on warm plates. Pour sauce over chicken and serve immediately.
FRENCH CHICKEN CASSEROLE
The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.
EASY CHICKEN CHARDONNAY CASSEROLE
This is an easy recipe that tastes great and sounds a little fancy. Our whole family gives this one a "thumbs up". I had Champagne Chicken at a restaurant and had tried to re-create it at home (with champagne, artichokes and grapes) - but I revised it so my little ones would eat it. Enjoy!
Provided by Jennibear
Categories One Dish Meal
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, combine soups, wine, milk, , broccoli, pepper and minute rice. Pour into a greased 9x13 baking dish. Top rice mixture with chicken. Place a slice of Swiss cheese on each chicken breast. Cover with bread crumbs. Pour melted butter over the top. Bake uncovered for about 35-40 minutes.
FANCY PANTS EASY CHICKEN CASSEROLE
An easy, gorgeous, chicken casserole with spinach, mushrooms, & prosciutto that your family & guests will love! I got this from Trisha Payne.
Provided by Food of the Gods
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- spray a 13/9" pan with Pam.
- put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper.
- top with mushrooms.
- whisk together olive oil, wine and savory herb envelope then pour over everything.
- Lay a piece of foil over (not tight).
- bake for 30 minutes.
- top with cheese and bake for 5 minutes more.
Nutrition Facts : Calories 473.4, Fat 31.1, SaturatedFat 10.1, Cholesterol 122.7, Sodium 352.5, Carbohydrate 3.6, Fiber 1, Sugar 1.5, Protein 40.6
EASY ONE-POT CHICKEN CASSEROLE
A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
- Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
- Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
- Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.
Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium
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