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
JAZZY NEW ORLEANS CHICKEN
Tender rice, juicy chicken and LOTS of flavor from herbs and smoky sausage combined in an EASY one-dish perfect for casual weekend entertaining.
Provided by CHILI SPICE
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, dredge chicken in flour, turning to coat all sides. In large sauce-pan, heat oil over medium heat: brown chicken, about 8 minutes per side. Transfer to a plate.
- In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, allspice, and cayenne, stirring occasionally, for 10 minutes or until peppers are softened. stir in rice. Add stock and bay leaves.
- Nestle chicken into rice, bring to a boil. Reduce heat, cover and cook for about 20-25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Remove bay leaves. Serve sprinkled with parsley. Garnish with lemon wedges.
Nutrition Facts : Calories 919.2, Fat 44.4, SaturatedFat 13.1, Cholesterol 160.9, Sodium 1086.3, Carbohydrate 80, Fiber 3.9, Sugar 7.6, Protein 46.8
CHICKEN IN NEW ORLEANS WINE SAUCE
This makes an elegant dish. Imagine tender boneless chicken breasts in a rich white wine sauce with mushroom, onion and celery. The best part is that this recipe is so easy!!!! Please if you like lots of sauce, double the sauce portion of the recipe...also if you prefer your veggies well done, saute them before adding to the...
Provided by Baby Kato
Categories Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Rinse chicken and dry.
- 2. Mix flour, salt, pepper and paprika together.
- 3. Dredge chicken in this mixture and reserve leftover mixture for later use.
- 4. Melt 2 tbsp butter in pan and brown chicken breasts both sides and set aside.
- 5. Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
- 6. Add to wine mixture chicken bouillon, water, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
- 7. Add chicken and simmer covered for 25- 30 minutes.
- 8. Once chicken is cooked, remove and add sour cream and cook until heated through.
- 9. When ready to serve pour sauce over chicken and garnish with green pepper and parsley.
CAJUN CHICKEN & PASTA
This kicked-up pasta dish is a family favorite and my most requested recipe. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste-you can't go wrong! -Dolly Kragel, Smithland, Iowa
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.
Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
CHICKEN IN NEW ORLEANS WINE SAUCE
This makes an elegant dish. Imagine tender boneless chicken breasts in a rich white wine sauce with mushroom, onion and celery. The best part is that this recipe is so easy!!!! Please if you like lots of sauce, double the sauce portion of the recipe...also if you prefer your veggies well done, saute them before adding to the dish. Thank You.
Provided by Baby Kato
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse chicken and dry.
- Mix flour, salt, pepper and paprika together.
- Dredge chicken in this mixture.
- Reserve leftover mixture.
- Melt 2 tbsp butter in pan and brown chicken breasts both sides.
- Set aside.
- Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
- Add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celery.
- Add chicken and simmer covered for 25- 30 minutes.
- Once chicken is cooked, remove and add sour cream.
- Cook until heated through.
- When ready to serve pour sauce over chicken and garnish with green pepper and parsley.
NEW ORLEANS CHICKEN WITH CREAMY WINE SAUCE
Make and share this New Orleans Chicken with Creamy Wine Sauce recipe from Food.com.
Provided by Kikimony
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and pat dry the chicken.
- Mix together flour, salt, pepper and paprika.
- Dredge chicken in this.
- Melt 2 TBSP only of the butter in frying pan until bubbly.
- Brown chicken on both sides.
- Set aside.
- Melt remaining butter in pan.
- Stir in remaining flour mixture until smooth.
- Add wine.
- Stir until smooth.
- Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, bell pepper and celery.
- Add chicken breasts.
- Cover and simmer for 20-25 minutes.
- Remove chicken to a plate.
- Stir in sour cream into pan.
- Cook just until heated through.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 263.1, Fat 17.9, SaturatedFat 11.1, Cholesterol 43.2, Sodium 560.9, Carbohydrate 15.5, Fiber 1.4, Sugar 2.5, Protein 3.6
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.
LEEKS WITH CREAMY WINE SAUCE
The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II.
Provided by SusieQusie
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
- Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
- Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
- Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
- Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.
Nutrition Facts : Calories 549.6, Fat 47, SaturatedFat 29.1, Cholesterol 135, Sodium 2160.6, Carbohydrate 24.6, Fiber 2.5, Sugar 7.1, Protein 5.4
CROCK POT CREAMY NEW ORLEANS CHICKEN
You can adjust the spice mix to be as spicy or mild as you like. I like to serve this over linguine. Mmmmmm.
Provided by Hunkle
Categories One Dish Meal
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the chicken breasts in the crock pot.
- Blend the spice mix with 2 tablespoons of warm water reserving about a teaspoon of the dry spice mix for the sauce.
- Cover and cook for 3 hours on low.
- Combine the cream cheese and soup until smooth.
- Stir in the remaining spice mix and sliced mushrooms.
- Pour the cream cheese mixture over the chicken breasts.
- Cook 1 additional hour until the chicken is cooked through.
Nutrition Facts : Calories 402.4, Fat 25.7, SaturatedFat 14.1, Cholesterol 136.8, Sodium 736.3, Carbohydrate 8.2, Fiber 0.5, Sugar 1, Protein 34.3
NEW ORLEANS-STYLE CHICKEN
This hearty one-dish meal from Jason Bagley of Kennewick, Washington is loaded with tender chunks of chicken, colorful veggies , beans and rice. "This healthy dish is a favorite of mine," Jason notes.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet over medium-high heat, brown chicken in 1 teaspoon oil; remove and set aside. In the same skillet, saute the carrots, mushrooms, onion and peppers in remaining oil for 5 minutes. Add garlic; cook 1 minute longer., Add water; bring to a boil. Stir in the beans, rice mix and chicken; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender., Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 891mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 9g fiber), Protein 30g protein.
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- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
- Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
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