CHICKEN IN WHITE WINE SAUCE
Enjoy the garlic and herb dry rub in our Chicken in White Wine Sauce recipe. Our Chicken in White Wine Sauce is then completed with an incredible sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Rub chicken with 2 Tbsp. dry rub. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Add remaining dry rub, chicken broth, wine and mustard to drippings in skillet; stir until blended. Bring to boil. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 5 min. or until thickened.
- Return chicken to skillet; spoon sauce over chicken. Cook 2 to 3 min. or until chicken is done (165°F).
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 480 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 2 g, Protein 25 g
CHICKEN WITH CREAMY MUSHROOM SAUCE
This Chicken with Creamy Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
- Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
- Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
- Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
- Finish and Serve: Garnish with parsley and serve hot.
Nutrition Facts : Calories 541 kcal, Carbohydrate 10 g, Protein 29 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 210 mg, Sodium 173 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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 IN WHITE WINE SAUCE
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
WINE SAUCE CHICKEN
A wonderful chicken and wine with cheese, served over wild rice.
Provided by Kay
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
- Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
- In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 573.1 calories, Carbohydrate 10.1 g, Cholesterol 124.9 mg, Fat 39.6 g, Fiber 1.3 g, Protein 40.9 g, SaturatedFat 13.7 g, Sodium 789.5 mg, Sugar 4.5 g
CREAMY WHITE WINE SAUCE
The name says it all! A creamy, classic white wine sauce.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
- Reduce heat to low and simmer until thickened.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 3 g, Cholesterol 40.8 mg, Fat 11 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 6.9 g, Sodium 303.5 mg, Sugar 0.2 g
CHICKEN IN WHITE WINE CREAM SAUCE
Chicken in a creamy white wine sauce - comfort food and it's finest! So simple to make, the key to this recipe is the white wine which transforms into an incredible broth by braising the chicken slowly in it so the chicken is incredibly tender. This is very French-country-chic! :)
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 180C/350F.
- Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).
- Reduce heat to medium high. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until golden.
- Add wine. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
- Add chicken broth, thyme and return chicken to the skillet, skin side up. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin. The chicken should be very tender.
- Remove chicken or move to side. Stir cream into sauce and season with salt and pepper to taste.
- Garnish with plenty of parsley. Serve with creamy mashed potatoes. Mine are pictured with Glazed Carrots.
Nutrition Facts : ServingSize 399 g, Calories 659 kcal, Carbohydrate 7 g, Protein 66.9 g, Fat 31.1 g, SaturatedFat 10.2 g, Cholesterol 222 mg, Sodium 888 mg, Fiber 0.7 g, Sugar 2.4 g
CHICKEN IN WHITE WINE SAUCE WITH MUSHROOMS RECIPE
Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes, it makes an impressive date night dinner!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil on a large frying pan (skillet) over a medium/high heat.
- Season both sides of the chicken breasts with the salt and pepper.
- Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don't need to be cooked through at this point - they'll continue cooking in the sauce.
- Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
- Stir in the garlic and thyme and cook for the 30 seconds.
- Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
- Stir in the stock and cream and heat through for 2-3 minutes.
- Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
- Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.
Nutrition Facts : Calories 481 kcal, Carbohydrate 7 g, Protein 51 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 206 mg, Sodium 814 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN IN WHITE WINE SAUCE
A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
- To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
- Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
- Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
- Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
- Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
- Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.
Nutrition Facts : Calories 570 calories, ServingSize 6 Servings
EASY WHITE WINE SAUCE
This white wine sauce is easy to make and full of tangy, savory flavor from dry wine and Parmesan. Serve as a sauce for pasta, chicken or fish.
Provided by Sonja Overhiser
Categories Sauce
Time 13m
Number Of Ingredients 8
Steps:
- Mince the garlic. Finely chop the shallot.
- In a saucepan, melt the butter over medium low heat. Add the garlic and shallot and saute for 1 minute, stirring, until fragrant but not browned. Add the flour and cook 1 more minute.
- Add white wine and cream and cook on a low simmer for 3 to 4 minutes.
- Add the Parmesan cheese and salt and whisk until it melts. Taste and adjust salt if needed. If desired, serve with 8 ounces pasta of any shape.
SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE
I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan.
Provided by SarasotaCook
Categories Whole Chicken
Time 1h15m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
- Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
- I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
- Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
- Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
- Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
- I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.
WHITE WINE SAUCE
Bursting with flavor, this easy white wine sauce recipe is perfect for pasta, seafood and chicken. Make it tonight, start to finish in less than 15 minutes!
Provided by Julie Blanner
Categories Entree
Time 6m
Number Of Ingredients 10
Steps:
- In large saucepan, heat olive oil over medium. Add garlic, red pepper and sauté until golden (about a minute).
- Add salt, pepper, wine and butter.
- Stir 2 minutes, remove from heat and toss with pasta, chicken, scallops or shrimp.
Nutrition Facts : ServingSize 1 g, Calories 497 kcal, Carbohydrate 58 g, Protein 13 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 616 mg, Fiber 3 g, Sugar 2 g
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
CHICKEN IN WHITE WINE SAUCE
Chicken in White Wine Sauce with Garlic - 30 minutes, one skillet and just a few ingredients and this amazing dinner is on the table!
Provided by Kathi & Rachel
Categories Chicken Breasts Company Dinner Dinner Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Heat large skillet to medium high heat.
- Melt butter and add olive oil.
- Rub olive oil on chicken and liberally sprinkle chicken with salt and pepper. This will help form a crust.
- Sear chicken 3-4 minutes on each side. Chicken will release easily from pan when ready to turn. ( It will not be fully cooked but continue to cook in the sauce.)
- Remove chicken to plate and cover with foil to keep warm.
- Reduce heat to medium low. Add whole garlic cloves and saute until lightly brown.
- Sprinkle flour over garlic stirring until no flour is visible.
- Pour in wine and chicken stock. Simmer for 5 minutes until slightly thick. Add thyme. Taste for seasoning. More salt? More pepper? This will vary especially if using low sodium chicken broth.
- Add chicken back to pan and continue to cook for an additional 10 minutes or until internal temp reaches 165 degrees.
- Serve with fresh steamed vegetables, potato or rice.
Nutrition Facts : Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 165 mg, Fiber 1 g, Sugar 1 g, Calories 289 kcal, ServingSize 1 serving
WHITE WINE SAUCE RECIPE
Make this classic white wine sauce recipe to accompany white meat, fish or seafood. It's so simple to make and works out at only 259 calories too.
Provided by Jessica Dady
Time 25m
Yield Serves: 6
Number Of Ingredients 7
Steps:
- Melt the butter in a pan and gently fry the shallots and thyme for a few mins or until the onion is soft but not coloured.
- Add the wine, bring to the boil and boil rapidly for 10 mins or until the liquid is reduced by half. Add the cream and mustard and warm through thoroughly.
- Add a squeeze of lemon juice and some black pepper. Strain into a jug and serve.
Nutrition Facts : @context https, Calories 259 Kcal, Sugar 1 g, Fat 23 g, Sodium 0.7 g, Protein 1 g, Carbohydrate 11 g
WHITE WINE SAUCE (FOR CHICKEN)
Really easy and delicious sauce to go with a chicken dish.
Provided by claireswift24
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry the chopped onions in the oil in a frying pan until soft.
- Next add the stock to the pan along with the white wine and simmer for 10 minutes.
- Pour in the cream and add the spinach and garlic and simmer for further 10 minutes or until a desirable thickness is achieved.
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.
More about "white wine sauce for chicken food"
EASY CHICKEN WITH WHITE WINE SAUCE RECIPE
From everydaydishes.com
Servings 6-8Total Time 1 hr 35 minsCategory DinnerCalories 432 per serving
- Season chicken on all sides with salt and pepper. Place a high-sided skillet or Dutch oven over medium-high heat then add oil. When oil starts to shimmer. add chicken skin side down and cook, undisturbed, for about 5–6 minutes per side until dark golden brown. Transfer chicken to a platter and cover with foil. Don’t worry that it’s undercooked—it’ll finish cooking in the sauce.
- Reduce heat to medium, add bacon to the pan then cook 5 minutes until it becomes crispy. Drain all but 2 Tbsp of the oil from the pan then add onion, carrots and celery in with bacon. Cook 8–10 minutes until the vegetables are tender and the onions begin to turn golden brown. Add garlic then cook 1 additional minute.
- Pour in wine and allow it to bubble until reduced by half, making sure to scrape up all the flavorful bits that are stuck to the bottom of the pan. Sprinkle in flour and stir to dissolve. Add chicken broth, bay leaves and Herbes de Provence then stir to combine.
- Bring liquid to a boil then transfer chicken back into the pot. Cover, reduce heat to low and simmer for about 45–50 minutes until the chicken is thoroughly cooked and fall-off-the-bone tender.
WHITE WINE CHICKEN RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 65Calories 231 per servingCategory Main Dishes
- Season chicken with salt and pepper, both sides. Heat 1 tbsp (15 g) butter and 1 tbsp (15 ml) olive oil in a large skillet. Once sizzling, place chicken in skillet and sauté on both sides until almost cooked through but not completely. Set chicken aside on a plate to rest.
- Meanwhile, sauté shallots and mushroom in the pan drippings until soft and tender. Add a little more olive oil if needed. Then deglaze pan with ¼ cup (60 ml) of the wine, scrapping up the brown bits with a wooden spoon. Reduce the mixture by 1/3 and then transfer it to a bowl and set aside.
- In a cleaned-out skillet, melt 3 tbsp (45 g) of butter. Once foamy add the flour, cook for 1 minute until a paste forms. Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Then whisk in the garlic, milk, Worcestershire sauce and parsley. Then add in the cooked shallots and mushroom mixture. Season with salt and pepper if needed.
- Add the chicken to the sauce, spooning it over the chicken, cover and simmer for 5 minutes, to finish cooking the chicken all the way through.
CHICKEN IN WHITE WINE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
WHITE WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 59 per serving
CHICKEN BREASTS IN WHITE WINE SAUCE | TESCO REAL FOOD
From realfood.tesco.com
5/5 (7)Category DinnerCuisine BritishTotal Time 35 mins
10 BEST BONELESS CHICKEN BREASTS WHITE WINE RECIPES - …
From yummly.com
BAKED CHICKEN THIGHS IN WHITE WINE SAUCE - THE COZY COOK
From thecozycook.com
Ratings 14Calories 515 per servingCategory Main Course
- Pat the chicken thighs with a paper towel to remove excess moisture and season with salt and pepper.
- Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Add 4 chicken thighs, smooth-side down, and sear for 13 minutes. Don’t move the chicken around while it cooks, as it will disrupt the sear and may cause the chicken to stick to the pan.
- Rotate the pan to move the oil around to help loosen the chicken from the pan. Use a thin spatula and carefully lift the chicken and transfer to a plate.
- Reduce the heat to medium if oil begins to splatter. Repeat with remaining 4 chicken thighs, using the remaining tablespoon of oil as needed and transferring the remaining chicken to a plate once finished.
CREAMY CHICKEN IN WHITE WINE SAUCE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
5/5 (1)Total Time 30 minsCategory MainCalories 319 per serving
CHICKEN WITH WHITE WINE AND CRèME FRAîCHE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 4
- In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken pieces with salt and pepper and cook in a single layer over moderately high heat, skin side down, until the skin is golden and beginning to crisp, about 5 minutes. Transfer the chicken to a plate.
- Add the chicken stock, water and white wine to the skillet and cook over moderate heat, scraping up any browned bits from the bottom. Add the carrot, celery, leek, onion, garlic, bay leaves, clove and peppercorns and bring to a simmer. Return the chicken pieces to the skillet, skin side up. Cover, reduce the heat to low and simmer until the chicken is cooked through, 20 minutes. Transfer the chicken to a plate and cover loosely with foil.
- Strain the cooking liquid into a small saucepan. Bring to a boil, then simmer over moderately high heat until reduced to 2/3 cup, about 20 minutes. Remove from the heat. Whisk in the crème fraîche and butter and season with salt and pepper. Keep warm.
- In a medium skillet, heat the remaining 1 tablespoon of oil. Add the chicken, skin side down; cook over moderately high heat until the skin is crisp, 2 minutes. Transfer to plates, ladle the sauce on top and serve.
CHICKEN IN WHITE WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 160 per servingServings 4
- 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 IN WHITE WINE (COQ AU VIN BLANC) - LOVEFOODIES
From lovefoodies.com
Cuisine EuropeanTotal Time 30 minsCategory ChickenCalories 548 per serving
- First, prepare the chicken by washing and cutting into portions if necessary. For the legs, I simply cut in half at the joint. If using breast meat, cut into 1 inch pieces. Set aside.
- Slice the onion, (not chop) and wash and clean the bell peppers and slice them length ways like in the photo. Slice the mushrooms thin. Chop the sage leaves or if using thyme, leave as whole and set aside. Mince the garlic.
- In a large fry pan (you will use this same pan throughout the recipe) heat some olive oil and brown the chicken on all sides. Season with salt and pepper whilst browning. Then use a slotted spoon, remove the chicken and set aside.
- In the same pan, with the oil from the chicken, and on a gentle heat, saute the mushrooms until they turn a dark brown colour. If you don't cook them until they look like in the photo below, their flavour is not as rich, and they can feel a little slimy when you eat them. Once browned, add the onions and garlic and saute until they are soft and translucent. *** Be sure not to let the onions burn or go brown as this will make everything taste bitter.
CHICKEN WITH WINE WINE PAN SAUCE - FOOD DUCHESS
From foodduchess.com
Reviews 2Servings 4Cuisine AmericanCategory Main Course
- Add all ingredients into large Ziploc and marinate chicken breasts for at least 2 hours, or preferably overnight.
ROASTED CHICKEN WITH WHITE WINE AND THYME SAUCE | RICARDO
From ricardocuisine.com
5/5 (13)Total Time 1 hrCategory Main Dishes
- Brining the chicken allows to plump the chicken with seasoned water that make the meat juicier. In a large bowl, dissolve 125 ml (1/2 cup) of table salt (everyday salt) and 15 ml (1 tablespoon) of corn syrup, honey or maple syrup in 2 litres (8 cups) of water.
- At the bottom of a roasting pan, place two carrots and two stalks of celery, cut into pieces, and a yellow onion, cut into quarters. Pour a little less than a centimeter of water at the bottom of the pan; your goal is to prevent the juices from burning while allowing them to caramelize.
- Place the chicken in the middle of a 175 °C (350 °F) preheated oven and bake for 30 minutes. Increase the oven’s temperature to 230 °C (450 °F) and bake for another 30 minutes.
- Degrease the cooking juices from the roasting pan and remove the vegetables (you can keep the vegetables and serve them with your chicken if they have not burned).
CRISPY CHICKEN WITH WHITE WINE PAN SAUCE RECIPE - GOOD ...
From goodhousekeeping.com
Servings 4Estimated Reading Time 1 minCategory Easy Chicken, DinnerTotal Time 35 mins
- Cook, skin sides down, 6 to 8 minutes or until browned; transfer to foil-lined baking sheet, skin sides up.
CHICKEN IN WHITE WINE SAUCE RECIPES - LOVETOKNOW
From cooking.lovetoknow.com
Author Karen FrazierEstimated Reading Time 4 mins
CHICKEN LIVER PâTé IN WHITE WINE SAUCE | CHICKEN.CA
From chicken.ca
Servings 4Calories 340 per serving
CHICKEN IN CREAMY WHITE WINE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
CHICKEN IN WHITE WINE SAUCE - COOKING CLASSY
From cookingclassy.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 423 per serving
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