CHICKEN IN WHITE WINE SAUCE
This simple to prepare recipe was submitted to Cooking Light many years ago by a subscriber. It has a very tasty sauce, and the chicken is wonderfully tender. Serve with your favorite rice - we like lemon-flavored rice.
Provided by PanNan
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine first 4 ingredients in a shallow dish.
- Dredge chicken in flour mixture.
- Heat oil in an ovenproof skillet over medium heat.
- Add chicken; cook 2 minutes on each side or until browned.
- Add broth and wine.
- Bring to a boil; remove from heat.
- Cover and bake at 350 for 30 minutes or until chicken is done.
- Sprinkle with cheese.
CHICKEN WITH WHITE WINE AND HERB SAUCE
This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed Spring Vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
- Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
- Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.
SLOW COOKER WHITE WINE CHICKEN STEW
Hearty and delicious slow cooker white wine chicken stew filled with fresh herbs, veggies and plenty of protein. This creamy white wine chicken stew is easily gluten free and dairy free, and is truly a hug-in-a-bowl that's perfect for colder months! Serve with crackers, cornbread or homemade biscuits for the coziest dinner.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free
Time 7h30m
Number Of Ingredients 19
Steps:
- Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
- Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
- Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren't any lumps remaining. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 427 kcal, Fat 11.6 g, Carbohydrate 35.2 g, Sugar 6.1 g, Protein 39.1 g, Fiber 5.6 g, SaturatedFat 2.4 g
ONION SOUP WITH WHITE WINE
Steps:
- Melt the butter on a skillet, add the chopped onions, cover tightly and steam over a very low flame until thoroughly puréed and soft. Add chicken broth, wine and simmer for 15-20 minutes. Season to taste.
- Sprinkle the fried crouton with the grated cheeses and put under the broiler flame briefly to melt the cheese. Serve the soup in a large heated tureen. Put croutons in each soup plate or bowl and ladle soup over them. Pass bowls of raw onion and parsley for garnish.
CHICKEN AND WINE SAUCE
Chicken with a mix of Asian and Italian seasoning. Serve over rice with garlic bread. I usually put extra Italian dressing and soy in. Also, use a full body red wine; the thinner the wine the thinner the sauce.
Provided by Yayit001
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
- Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 15.8 g, Cholesterol 73.2 mg, Fat 11.3 g, Fiber 0.6 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 2355.6 mg, Sugar 10.2 g
CHICKEN WITH WHITE WINE AND MUSHROOM REDUCTION
Make and share this Chicken With White Wine and Mushroom Reduction recipe from Food.com.
Provided by Just_Ducky
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
- Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
- Dredge chicken in flour mixture.
- Preheat a large, heavy skillet or electric frying pan to med-high.
- Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
- Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
- Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
- De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
- Add can of cream of mushroom soup and stir well until all lumps are gone.
- Return mushrooms, onions and chicken tenders to sauce, stir well.
- Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
- Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 376.6, Fat 20.9, SaturatedFat 4.8, Cholesterol 69.6, Sodium 551.5, Carbohydrate 15.3, Fiber 0.8, Sugar 2.9, Protein 26.3
CHICKEN THIGHS BRAISED IN WHITE WINE
Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
- Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
- Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.
Nutrition Facts : Calories 422 g, Fat 20 g, Protein 44 g
WHITE WINE GARLIC CHICKEN
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.
Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
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- Heat your butter and garlic on medium to medium high heat in a large skillet. Stir this mixture as needed to prevent burning and to evenly cook the garlic.
- Next place the chicken breasts in to the skillet. The chicken should be spaced evenly aprart from one another.
- Continue to cook the chicken until it is fully cooked. This should take about 10-12 minutes per side depending on the heat of your skillet. Be sure to flip the chicken midway through cooking so that if cooks fully. You can also spoon the juice from the skillet over the chicken as it cooks to ensure that it stays moist.
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- In a heavy soup pot combine the chicken stock and wine Bring to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste and the Pickapeppa Sauce. Add the dried basil. Drop the potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in butternut squash.
- Meanwhile in a 9 inch skillet, heat the butter and oil over medium heat. Add the onion and saute until translucent, 3 - 4 minutes. Add the pepper and stir fry 1 minute. Add the tomatoes and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Deglaze the pan with a bit of the stock mixture and add that to the soup pot. Continue to simmer the soup, covered for 5 minutes.
- Uncover the pot and drop in the sliced green beans. Salt and pepper and keep seasoning until it's just right for you. Add the chicken. Continue cooking until the green beans and butternut squash are tender but not mushy. About 5 minutes.
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