Chardonnay Chicken Marinade Recipes

CHARDONNAY CHICKEN SYMPHONY

Steps:

• Heat olive oil in a skillet over medium heat.
• Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
• Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add capers to the skillet, reduce heat, and simmer 3 minutes more.

CHICKEN CHARDONNAY

Steps:

• Cut up all Chicken Breasts into bite sized cubes.
• melt 3 tablespoons of the butter in a large skillet.
• mix together the flour and the salt and pepper meant for the batter.
• Carefully coat all chicken cubes and brown in skillet.
• Remove and place in a shallow dish and cover (this keeps juices in).
• melt down the rest of the butter.
• mix in garlic, and all spices.
• add chicken back into the mix and coat throughly.
• Add in White wine, allow to come to a boil for 5-7 minute.
• after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
• I reccomend serving this over pasta. Very tasty.

ITALIAN CHICKEN CHARDONNAY

Steps:

• Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables., Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.

MARINATED GRILLED CHICKEN WITH WHITE WINE, GARLIC AND LEMON

Steps:

• In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.
• Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.
• Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.

OVEN-ROASTED CHICKEN MARINATED IN CHARDONNAY

Steps:

• Split chicken in half and remove backbone and breastbone.
• Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
• Preheat oven to 500 degrees.
• Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
• Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.