CHICKEN WITH RED WINE PAN SAUCE
Ready in 35 minutes, this chicken dish will satisfy you any night of the week!
Provided by EatingWell Test Kitchen
Categories High Protein, Low-Carb Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.
- In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Add chicken to skillet. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Turn off burner or remove skillet from heat.
- Add mushrooms, wine, broth, vinegar and thyme to the hot skillet. Return skillet to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low.
- Add remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 2.8 g, Cholesterol 62.4 mg, Fat 7.8 g, Fiber 0.3 g, Protein 17 g, SaturatedFat 4.1 g, Sodium 354.9 mg, Sugar 1.4 g
RED WINE PAN SAUCE
Make and share this Red Wine Pan Sauce recipe from Food.com.
Provided by Chef PotPie
Categories Sauces
Time 15m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
- Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.
Nutrition Facts : Calories 151.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 33.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.9, Protein 0.5
CHICKEN WITH RED WINE REDUCTION
Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding. It's amazing what a difference a simple sauce can make. Although it tastes like it came from a little corner bistro, it's extremely quick and simple. Original recipe: http://thegraystable.blogspot.com/2008/03/chicken-with-red-wine-reduction.html I did not use flour. Instead I substituted a Tom Douglas's Rub with Love chicken rub and Emeril's Chicken Rub along with my own Italian style bread crumbs. It came out amazing, just what I wanted.
Provided by FancyPants81
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
- Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
- When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.
Nutrition Facts : Calories 300.3, Fat 17.8, SaturatedFat 6.8, Cholesterol 98.9, Sodium 866.7, Carbohydrate 4.2, Fiber 2, Sugar 0.9, Protein 28.2
PAN SEARED CHICKEN BREAST
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
PAN-SEARED CHICKEN WITH APPLE-RED WINE SAUCE
This is one of my favorite recipes, invented quickly before a dinner with relatives. Any red wine will do for this recipe, but pick a dessert wine if you can. Be careful to pound the chicken breasts thin enough so that they cook through in the pan.
Provided by KidChef
Categories Chicken Breasts
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Pour flour into a shallow dish. Dredge chicken through the flour, shaking off excess flour; season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat for 1 minute. Place a small piece of chicken into the hot oil. If the oil sizzles, it is ready. Cook chicken in the hot oil until golden brown on the outside and no longer pink in the center, about 5 minutes per side. Transfer chicken to a serving dish, retaining the oil and browned bits of food in the pan.
- Lower heat to medium and pour apple juice and red wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Let mixture sit over medium heat until sauce is a syrup-like consistency, 2 to 3 minutes. Stir butter until sauce until melted; season with salt and pepper. Spoon sauce over chicken.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.3 g, Cholesterol 104.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 37 g, SaturatedFat 3.2 g, Sodium 184.8 mg, Sugar 3.6 g
PAN-SEARED CHICKEN WITH APPLE-RED WINE SAUCE
This is one of my favorite recipes, invented quickly before a dinner with relatives. Any red wine will do for this recipe, but pick a dessert wine if you can. Be careful to pound the chicken breasts thin enough so that they cook through in the pan.
Provided by KidChef
Categories Chicken Breasts
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Pour flour into a shallow dish. Dredge chicken through the flour, shaking off excess flour; season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat for 1 minute. Place a small piece of chicken into the hot oil. If the oil sizzles, it is ready. Cook chicken in the hot oil until golden brown on the outside and no longer pink in the center, about 5 minutes per side. Transfer chicken to a serving dish, retaining the oil and browned bits of food in the pan.
- Lower heat to medium and pour apple juice and red wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Let mixture sit over medium heat until sauce is a syrup-like consistency, 2 to 3 minutes. Stir butter until sauce until melted; season with salt and pepper. Spoon sauce over chicken.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.3 g, Cholesterol 104.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 37 g, SaturatedFat 3.2 g, Sodium 184.8 mg, Sugar 3.6 g
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