Quick Chicken Breasts In Currant Wine Sauce Food

QUICK CHICKEN BREASTS IN CURRANT WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• In a skillet sauté the shallot with the butter until slightly soft, then add the chicken breasts and cook on each side until browned.
• Place browned chicken baking dish.
• Deglaze pan with the vermouth, then stir in the remaining ingredients; pour currant sauce over the chicken in the baking dish.
• Bake at 350 degrees F for 25 minutes or until juices run clear.
• Serve with wild rice.
• Makes 4 servings.

GOOD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scatter chopped onion and butter pieces into the bottom of a 9x13-inch baking dish. Place bread crumbs into a shallow bowl; season chicken with salt and pepper, and press chicken breast halves into crumbs to coat. Place coated chicken breasts atop onion and butter.
• Bake in the preheated oven until crumbs are browned and chicken juices run clear, about 40 minutes.
• Mix red wine, chili sauce, and currant jelly in a bowl; pour sauce over chicken. Bake until sauce thickens and glazes onto chicken breasts, about 30 more minutes.

CHICKEN BREASTS WITH CURRANT AND THYME SAUCE

Steps:

• Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap.
• Using a meat mallet, heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
• In a shallow dish, combine flour, salt and pepper. Dredge both sides of each breast through sesasoned flour.
• In a large skillet over medium-high, heat oil and butter. Add chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm.
• Reduce heat to medium-low. Add shallots and sugar to skillet and cook, stirring, until they begin to color, about 2 minutes.
• Add chicken broth, currants and thyme, then stir and scrape the bottom of the skillet.
• In a small bowl, stir together vinegar and cornstarch. Stir mixture into skillet and bring to a simmer.
• Let cook until sauce is thickened, about 2 minutes. Serve chicken breasts topped with sauce.

QUICK CHICKEN AND WINE

Steps:

• Season the chicken with salt and pepper.
• In a shallow baking dish or plate, spread parmesan cheese into a layer.
• Dividing chicken into three parts, dip seasoned chicken into beaten eggs, than into parmesan cheese to coat well. Repeat until all chicken pieces have been well coated, adding more beaten eggs or parmesan cheese as needed.
• Melt butter or margarine in skillet over medium high heat.
• Cook chicken until golden brown, stirring frequently. Reduce heat and add wine, cover and simmer over low heat for 20 minutes. Serve immediately.