Sauté Chicken Breast With Wine Sauce Over Pasta Recipe 465 Food

SAUTEED CHICKEN IN RED-WINE SAUCE

Steps:

• Sprinkle the chicken with salt and pepper.
• Heat the butter in a skillet large enough to hold the chicken in one layer without crowding. Add the chicken pieces skin-side down.
• Cook and brown the pieces over medium-high heat about 6 minutes. Turn the pieces and cook about 5 minutes longer.
• Add the mushrooms, onions, shallots and garlic and stir to blend over high heat for about 3 minutes.
• Remove most of the fat and sprinkle the flour evenly over all. Stir and cook for one minute.
• Add the Cognac and ignite it quickly. Add the wine, chicken broth, bouquet garni, salt and pepper. Stir and bring to a simmer. Cover and cook 20 minutes or until tender. Remove the cover and simmer to reduce the sauce if necessary. Remove the bouquet garni and serve.

CHICKEN, PASTA AND VEGGIES IN A LEMON WINE SAUCE

Steps:

• Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
• In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
• Remove chicken from skillet and set aside.
• In the same pan, add shallot and garlic, and sauté until shallot is translucent.
• Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
• Add wine and chicken broth.
• Allow to bubble and reduce for 10 minutes.
• Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
• Add pasta to the pan and toss with parmesan cheese and basil leaves.

CREAMY WHITE WINE SAUCE AND ITALIAN CHICKEN OVER PASTA

Steps:

• Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix and garlic. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted. Place chicken in single layer in baking dish and pour the above mixture over. Cover and cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with tomatoes, chives and parmesan cheese. Don't forget to save some of the white wine to complement dinner!

SAUTé CHICKEN BREAST WITH WINE SAUCE OVER PASTA RECIPE - (4.6/5)

Steps:

• Heat oven to 350 degrees. Heat oil in a non-stick pan. Mix flour, salt & pepper, garlic powder and adobo seasoning all together in a Ziploc bag. Place chicken breast one at a time in bag to coat chicken with flour mixture; then add the chicken breast to the heated oil and cook about 2 minutes on each side just to brown. When chicken breast are browned, set aside in an oven safe pan. Add ½ cup of wine to hot pan and reduce to half, add chicken broth to wine mixture to pick up all the chicken bits and cook another minute. Add 2 tablespoons of butter to wine mixture and cook about one more minute. Then pour wine mixture over chicken and place in oven to cook about 10 minutes In a large pan cook the spaghetti to al dente, strain pasta and place aside. In the pasta pan add 1 stick of butter and sauté the celery and onions just to get the onions translucent and the celery soft, about 4-5 minutes, then add the pasta back into the pan and toss to combine the butter, celery and onions and pasta all together and then plate the pasta mixture. When chicken is done, put chicken on top of pasta, garnish with basil and shredded cheese and serve.

CHICKEN BREAST WITH BASIL WINE SAUCE

Steps:

• Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper.
• Melt butter in a large frying pan on medium.
• Cook chicken breasts for 3 minutes each side, until golden and almost cooked through. Remove to a platter and keep warm.
• Reduce heat to low and add onion. Cook for 5 minutes, stirring, until soft.
• Increase heat to medium and add wine. Simmer for 1 minute.
• Stir in cream. Cook for another 3 minutes, until reduced slightly.
• Add basil and season.
• Return chicken to pan for 1 minute, until heated through.

RED WINE SAUCE FOR PASTA OR CHICKEN

Steps:

• Heat butter in a large saucepan over medium heat and add onion, garlic, and peppers.
• Saute for 3 minutes and add flour until incorporated.
• Add next 7 ingredients and bring to a boil.
• Once thickened, reduce heat to low and simmer for 10 to 15 minutes.
• If mixture becomes too thick add additional broth.
• Serve hot.

PASTA WITH CHICKEN IN CREAMY GARLIC SAUCE

Steps:

• Boil pasta in lightly salted water.
• Fry chicken in canola until lightly browned, set aside.
• In large pot sauté garlic in butter or margarine, do not brown.
• Add flour, salt, pepper, and nutmeg to garlic and butter or margarine and mix to form a roux.
• Slowly add milk, whisking to prevent lumps.
• Add parmesan cheese and mix well.
• Cook over medium heat stirring often until sauce thickens.
• Add chicken, mushrooms, and peas to the sauce.
• Drain cooked pasta and mix into sauce.
• Serve immediately.

CHICKEN SAUTé WITH WHITE WINE

Steps:

• Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
• Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.

CHICKEN SAUTé WITH WHITE WINE AND TOMATOES

Steps:

• Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
• In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
• Add onion and let it cook slowly until it is golden.
• Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
• DO NOT OVER-COOK at this point-tomatoes should be firm.
• Just before serving, add a dozen pitted black olives.
• Serve topped with sauce or with rice.