MARJORAM CHICKEN (OR HENS) IN WHITE WINE SAUCE
This recipe works equally well for a medium sized roasting chicken or four Cornish game hens. It has a lovely flavor and is as good for company as it is for family meals. (All butter or all margarine can be used. I use half and half simply to cut back on some of the calories but still retain the wonderful flavor.)
Provided by Cindy W.
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken/hens in cold water and pat dry. Arrange in baking or roasting pan.
- Melt margarine and/or butter in small saucepan.
- Stir in wine, marjoram, garlic powder, salt and pepper. Pour over chicken.
- Roast at 350 degree F for approximately 20 minutes per pound. (Use a meat thermometer for accuracy of 'doneness' if you can.).
- Remove chicken to serving plate.
- Skim fat from remaining juices. Add chicken broth, water, and cornstarch to the drippings. Cook over medium-high heat until mixture thickens and begins to bubble.
- Serve the sauce on the side with rice to accompany chicken.
Nutrition Facts : Calories 417.6, Fat 34.7, SaturatedFat 13, Cholesterol 84, Sodium 671.3, Carbohydrate 7.5, Fiber 0.4, Sugar 0.4, Protein 13.7
MUSHROOM CHICKEN IN DIJON-WINE SAUCE
Impress your dinner guests with this Mushroom Chicken in Dijon-Wine Sauce. Made with fresh mushrooms, Dijon mustard and dry white wine, this Mushroom Chicken in Dijon-Wine sauce will leave a lasting impression at your next get-together.
Provided by My Food and Family
Categories French Food
Time 42m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Add mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.
- Bring sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.9737 g, Sugar 0 g, Protein 26 g
OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE
I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)
Provided by Cook4_6
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- PICCATTA BATTER:.
- Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
- CHICKEN:.
- Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
- Coat evenly on both sides.
- Heat the olive oil in a large skillet on medium heat.
- Carefully place it in the skillet and fry.
- When edges are golden brown, turn over and brown the other side.
- Transfer chicken from pan and place it in baking pan.
- Place in a 350 degree oven for 10-12 minutes.
- Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
- Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
- Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
- Add the heavy cream and simmer until the sauce has thickened slightly.
- Remove sauce from heat and whip in the cold butter.
- Season to taste with salt and pepper.
- Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.
CHICKEN WITH WINE HERB SAUCE
Make and share this Chicken With Wine Herb Sauce recipe from Food.com.
Provided by dicentra
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In a small saucepan, melt butter over medium heat.
- Add onion and cook until tender, about 3 minutes.
- Stir in parsley, oregano, poultry seasoning, tarragon, marjoram and wine.
- Boil 5 minutes or until sauce is reduced by one-third.
- Arrange chicken in a 13 by 9 inch baking dish. Brush herb sauce over chicken.
- Sprinkle with Parmesan cheese and paprika. Bake 45 minutes or until chicken is done.
Nutrition Facts : Calories 828.8, Fat 60.6, SaturatedFat 19.9, Cholesterol 264.6, Sodium 376.7, Carbohydrate 2.1, Fiber 0.4, Sugar 0.6, Protein 60
SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM
Categories Chicken Garlic Herb Tomato Roast Low Carb Quick & Easy Low/No Sugar Spice Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprinkle generously with salt and pepper. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates. Spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram.
CHICKEN WITH MUSHROOMS AND WHITE WINE
An easy Chicken with Mushrooms recipe and White Wine
Provided by Peggie O'Kennedy
Categories Chicken Herb Mushroom Sauté Quick & Easy White Wine Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
- Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.
More about "marjoram chicken or hens in white wine sauce food"
WINE-BAKED CHICKEN LEGS WITH MARJORAM RECIPE
From foodandwine.com
Author Marcia KieselTotal Time 1 hr 35 mins
- Preheat the oven to 425°. Spread the shallots and bay leaf in a 14-by-12-inch baking dish or roasting pan. Arrange the chicken legs in the pan, skin side up, and pour the wine over the legs. Season the chicken with salt and pepper and bake in the upper third of the oven for about 50 minutes, or until the skin is crisp and the chicken is cooked through. Reduce the oven temperature to 300°.
- Transfer the chicken legs to a heatproof platter. Discard the bay leaf. Pour the pan juices into a small saucepan and boil over high heat until reduced to 2 cups, about 10 minutes. Add the cream and boil until reduced by one-third for 5 minutes. Pour the sauce into a large glass measuring cup and let stand for 5 minutes.
- Whisk the butter into the sauce, 1 tablespoon at a time, until thoroughly blended. Season the sauce with salt and stir in the chopped marjoram. Spoon the sauce over the chicken legs. Sprinkle with the marjoram leaves and serve.
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