Chicken Chablis Recipes

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CHICKEN CHABLIS



Chicken Chablis image

You could also make beef burgundy by subsituting beef tips and red wine.

Provided by Carla Tipton @Carla99

Categories     Chicken

Number Of Ingredients 4

1 lb. - bite size chicken cubes
3/4 cup(s) white cooking wine
1 can(s) cream of mushroom soup
1 can(s) french onion soup

Steps:

  • Combine all ingredients in covered dutch oven and bake 2-3 hrs. at 325 degrees. Serve over noodles..very tender!

GARLIC WINE CHICKEN



Garlic Wine Chicken image

An awesome dish to serve for any occasion, that's also easy to prepare. I have been cooking professionally for 9 years and in many different places, and this dish 'took off' every place that I tried it! Can be served over rice or capellini pasta (I prefer pasta) with your favorite mixed vegetables.

Provided by John Sedlock

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 1

Number Of Ingredients 10

1 skinless, boneless chicken breast half - pounded thin
1 tablespoon vegetable oil
¼ cup all-purpose flour
ground black pepper to taste
½ tablespoon chopped garlic
4 mushrooms, chopped
½ lemon
1 ½ cups Chablis or other dry white wine
2 tablespoons butter, room temperature
2 ounces cooked angel hair pasta

Steps:

  • In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
  • Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
  • Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

Nutrition Facts : Calories 1014.6 calories, Carbohydrate 67 g, Cholesterol 129.5 mg, Fat 40.5 g, Fiber 6.2 g, Protein 40.2 g, SaturatedFat 16.9 g, Sodium 379.2 mg, Sugar 2.3 g

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  • Heat oil in large skillet. Mix flour, paprika, garlic powder, poultry seasoning, salt and white pepper in a bowl. Place egg whites in another bowl. Dredge chicken breasts first in the egg whites, then in the seasoned flour mixture to coat. Add to hot oil. Repeat for all four chicken breasts.
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