Bonnies Baked Chicken Breasts With Wine Recipes

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CHICKEN BAKED WITH WHITE WINE, GARLIC AND HERBS



Chicken baked with white wine, garlic and herbs image

Baked chicken thighs in a delicious white wine, butter and herb sauce is easy enough for weeknight meals and equally perfect for dinner parties.

Provided by Alida Ryder

Categories     Chicken     Dinner

Time 35m

Number Of Ingredients 7

8 chicken thighs (skin on and bone in)
olive oil/butter for frying
3 garlic cloves (peeled and finely chopped)
1 cup white wine
large handful mixed fresh herbs (chopped (I used sage, parsley, thyme and rosemary))
½ cup heavy/whipping cream
salt & pepper to taste

Steps:

  • Pre-heat the oven to 200°C/400°F.
  • In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
  • Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
  • Add the chicken back to the pan then season to taste and place in the oven.
  • Allow to bake for 15-20 minutes until cooked through but still juicy.
  • Serve with rice/bread to mop up the juices.

Nutrition Facts : Calories 250 kcal, Carbohydrate 1 g, Protein 29 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 156 mg, Sodium 140 mg, ServingSize 1 serving

BONNIE'S ROSEMARY CHICKEN WITH WINE



BONNIE'S ROSEMARY CHICKEN WITH WINE image

Thanks to Ellie Krieger for this wonderful recipe for Rosemary Chicken with Wine. This was delicious! I fixed chicken thighs and legs and served it with rice and green beans. It is baked in the oven with minimal fuss. This is a recipe we will make often. I am happy to share it with you. Enjoy! The photo is my own.

Provided by BonniE !

Categories     Chicken

Time 1h10m

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup dry red wine or white wine
2 tablespoons minced shallot
1/2 teaspoon dried rosemary (or 1 teaspoon fresh)
1/2 teaspoon dried sage (or 1 teaspoon fresh)
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper
non-stick cooking spray
6 skinless chicken thighs or legs, with or without bone

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. Brown the chicken pieces in a little olive oil until just golden brown. Set aside.
  • 3. In a medium stainless steel or glass bowl, whisk together 1 tablespoon of olive oil, wine, rosemary, sage, shallot, salt and pepper. Set aside.
  • 4. Spray a shallow glass or enameled baking dish with cooking spray. Place chicken thighs in a single layer in the prepared dish. Pour rosemary wine mixture over chicken, and cover tightly with foil. Bake for 30 minutes. Remove foil and turn the chicken pieces.
  • 5. Continue to bake, uncovered, basting several times, for 20 to 25 minutes, or until the internal temperature is 180 degrees. Remove the chicken to a warm platter. Reduce pan juices, if desired and pour over the chicken. Makes 6 servings. Serve with Easy Baked Rice recipe below.
  • 6. Cook's Tip: I doubled the sauce and was glad I did. I used a small roasting pan and the chicken pieces browned nicely in the oven. The flavors of this dish are subtle, not overpowering. Enjoy!
  • 7. EASY BAKED RICE: This baked rice is so good. Candy gave me the recipe for it, and I have made it at least a dozen times. It comes out perfect every time and so delicious with this dish. This is my go-to recipe for rice; thank you, Candy! 1 1/2 cups long grain rice 3 cups chicken broth or beef broth 1/3 cup butter 1/4 teaspoon salt 1/8 teaspoon garlic powder Combine all in 2 qt. casserole, Cover with foil and bake at 350 for 40 minutes or until rice is tender. Fluff with fork, serves 8

WINE & HERB BAKED CHICKEN



Wine & Herb Baked Chicken image

"This scrumptious entrée is easy to prepare," says Mildred Huffman of Lexington, Virginia. "The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons dry red wine or chicken broth
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
1 cup hot cooked rice

Steps:

  • Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 677mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 12

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

THE BEST BAKED CHICKEN BREASTS



The Best Baked Chicken Breasts image

The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 small bunch parsley
1 lemon, sliced 1/4 inch thick
1 cup dry white wine, such as Sauvignon Blanc
Four 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
  • Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

BAKED CHICKEN BREASTS IN RED WINE (EASY)



Baked Chicken Breasts in Red Wine (Easy) image

Easy and fast for those crazy days when you don't feel like cooking but need to make something anyway! Blend a few ingredients, pour over the chicken, and bake. From the President of the Edgewood Garden Club in Lynchburg, Virginia.

Provided by Oolala

Categories     Chicken Breast

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless skinless chicken breasts
1 (10 ounce) can cream of mushroom soup
1 (2 ounce) envelope Lipton Onion Soup Mix
1 cup red wine
1 cup mushroom, trimmed

Steps:

  • Place chicken in a 2" deep pyrex baking dish leaving space between the breasts.
  • Mix the rest of the ingredients and pour over the chicken breasts.
  • Cover tightly with foil and bake at 350 degrees for 1 hour or until done (maybe another 15 minutes).
  • Place chicken on plates with gravy poured over it.

Nutrition Facts : Calories 234.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 68.9, Sodium 1148.7, Carbohydrate 10.3, Fiber 0.8, Sugar 3, Protein 29.1

BAKED CHICKEN AND WINE



Baked Chicken and Wine image

Baked breaded chicken dish. Adapted this from one of my Nana's chicken dishes. She used chicken thighs and other parts.

Provided by LaurieAnn S

Categories     Chicken

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

4 chicken breasts
1/2 cup butter (melted)
1/2 cup grated romano cheese
2 cups breadcrumbs (seasoned with oregano, basil, garlic)
3 tablespoons oregano
3/4 cup white wine
3 stalks green onions, chopped (optional)

Steps:

  • Preheat the oven to 350°F.
  • Melt the butter.
  • Mix bread crumbs with grated cheese.
  • Dip the chicken in the melted butter then in the bread crumb mixture.
  • Place chicken in oven covered, for approximately 20-25 minutes (This depends on the thickness of your chicken breasts).
  • Mix the remaining butter with the wine, oregano, and chopped onions.
  • When the chicken has about five minutes left until it is done, pour the butter/wine mixture over the chicken.
  • The chicken should not be covered for the last 5 minutes.

Nutrition Facts : Calories 994, Fat 56.2, SaturatedFat 27.9, Cholesterol 219.8, Sodium 1092.6, Carbohydrate 54.6, Fiber 3.7, Sugar 5.2, Protein 54.9

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

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

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

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

CHICKEN WITH WINE & MUSHROOMS



Chicken with wine & mushrooms image

The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 7

4 skinless chicken breasts
1 tbsp plain flour, seasoned
150ml chicken stock (use ½ a cube)
250g pack chestnut mushroom, halved
few thyme sprigs, leaves only
150ml red wine
1 tbsp mild olive oil or vegetable oil

Steps:

  • Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
  • Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium

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