Chicken In Olive Wine Sauce Recipes

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SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE



Sautéed Chicken With Green Olives and White Wine image

In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.

Provided by Mark Bittman

Categories     dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
4 leg-thigh pieces chicken, cut in 2, or 8 thighs
Salt and freshly ground black pepper
2 cups white wine
1 cup cracked green olives
1 lemon, thinly sliced, seeds removed
1/2 cup broken walnut pieces
1/4 cup coarsely chopped parsley leaves, for garnish

Steps:

  • Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
  • With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
  • When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams

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 AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

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

CHICKEN IN OLIVE-WINE SAUCE



Chicken in Olive-Wine Sauce image

Looking for a hearty dinner? Enjoy this chicken with olive-wine sauce made in just 30 minutes - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

2 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1/3 cup pimiento-stuffed olives
1/2 cup dry red wine or chicken broth
3/4 cup seasoned croutons
1 tablespoon chopped fresh parsley

Steps:

  • In 10-inch skillet, cook bacon, onion, garlic and rosemary over medium-high heat about 8 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon; set aside.
  • Add chicken to skillet. Cook about 5 minutes, turning frequently, until chicken is brown. Add olives, wine and bacon. Cover and cook about 12 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Place chicken mixture on serving platter. Sprinkle with croutons and parsley.

Nutrition Facts : Calories 250, Carbohydrate 8 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 1 g, TransFat 0 g

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

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

6 pieces of chicken, skin-on bone-in (any type of cut)
2 strips bacon, roughly chopped
1 onion, diced
4 cloves of garlic, sliced
1 carrot, sliced
1/2 a bottle white wine
3/4 cup heavy cream, (180 ml)
salt
pepper
parsley, for garnish
2 tbsp olive oil, (30 ml)
French bread, to serve with

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

CHICKEN IN OLIVE-RED WINE SAUCE



Chicken in Olive-red Wine Sauce image

Make and share this Chicken in Olive-red Wine Sauce recipe from Food.com.

Provided by littleturtle

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices bacon, cut into 1 " pieces
1 onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
1/4 teaspoon pepper
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
4 boneless skinless chicken breast halves (about 1 1/4 lbs)
1/2 cup Spanish olives with pimento
1/2 cup dry red wine
1 cup seasoned croutons (to garnish)
1 tablespoon fresh parsley, chopped (to garnish)

Steps:

  • In a skillet, cook bacon with onion, garlic, pepper, and rosemary over medium-high heat, stirring occasionally, until bacon is crisp (about 8 minutes).
  • Remove bacon with slotted spoon; set aside.
  • Add chicken to pan.
  • Cook, turning frequently, until chicken is browned (about 5 minutes).
  • Add olives, wine, and bacon.
  • Cover and cook until juice of chicken is no longer pink when centers of thickest pieces are cut (about 12 minutes).
  • Place chicken on serving platter; sprinkle with croutons and parsley.

Nutrition Facts : Calories 293.2, Fat 11.1, SaturatedFat 3, Cholesterol 76.8, Sodium 559.3, Carbohydrate 11.5, Fiber 1.7, Sugar 1.9, Protein 30.3

BONELESS CHICKEN CACCIATORE RECIPE



Boneless Chicken Cacciatore Recipe image

Chicken cacciatore is one of those dishes that pretty much everyone will love, and this recipe is bound to please everyone in the family.

Provided by Christina Musgrave,Mashed Staff

Categories     dinner, main course

Time 38m

Number Of Ingredients 13

2 pounds boneless and skinless chicken thighs
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
8 ounces white mushrooms, sliced
1 white onion, sliced
2 cloves garlic, minced
1 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 tablespoon capers

Steps:

  • Season chicken things with ½ teaspoon salt and ½ teaspoon black pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, then add chicken to the skillet and cook for 4 minutes a side, or until golden brown. Remove chicken from the pan and set aside.
  • Add 8 ounces of sliced white mushrooms, 1 sliced white onion, and 2 cloves of minced garlic to the pan over medium-low heat and cook for 5 minutes.
  • Add 1 cup red wine, the can of crushed tomatoes, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of oregano, and 1 tablespoon of capers to the pan and stir well.
  • Return the chicken to the pan, then cover loosely and simmer for 20 minutes.
  • Serve with fresh basil and enjoy.

Nutrition Facts : Calories 301 calories, Carbohydrate 15 g carbohydrates, Cholesterol 142 mg cholesterol, Fat 9 g fat, Fiber 4 g fiber, Protein 34 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 622 mg, Sugar 8 g, TransFat 0 g

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