Chicken In Wine Sauce Recipes

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WINE SAUCE CHICKEN



Wine Sauce Chicken image

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

6 skinless boneless chicken breasts, cut into 2-inch cubes
2 tablespoons butter
2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) can evaporated milk
1 ½ cups shredded Cheddar cheese
½ teaspoon garlic powder
½ cup white wine
½ cup mayonnaise
½ cup slivered almonds for topping
¼ cup grated Parmesan cheese for topping

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

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 WINE SAUCE



Chicken and Wine Sauce image

Chicken with a mix of Asian and Italian seasoning. Serve over rice with garlic bread. I usually put extra Italian dressing and soy in. Also, use a full body red wine; the thinner the wine the thinner the sauce.

Provided by Yayit001

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

1 ½ cups red wine
½ cup soy sauce
½ cup zesty Italian-style salad dressing
2 tablespoons brown sugar
2 teaspoons ground ginger
2 cloves garlic, chopped
1 teaspoon oregano
1 ¼ pounds skinless, boneless chicken breast, cut into 1-inch slices

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
  • Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 15.8 g, Cholesterol 73.2 mg, Fat 11.3 g, Fiber 0.6 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 2355.6 mg, Sugar 10.2 g

QUICK CHICKEN AND WINE



Quick Chicken And Wine image

This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!

Provided by Mayra Martinez

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 6

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
½ cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
½ cup white wine
4 tablespoons butter

Steps:

  • Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
  • In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
  • Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

Nutrition Facts : Calories 224.5 calories, Carbohydrate 1.1 g, Cholesterol 133.8 mg, Fat 12.2 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 232 mg, Sugar 0.4 g

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

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 WHITE WINE SAUCE



Chicken in White Wine Sauce image

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

2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 (4 ounce) boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup dry white wine
4 teaspoons grated parmesan cheese

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 CREAM SAUCE



Chicken in White Wine Cream Sauce image

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

1 tbsp olive oil
2.5 lb / 1.2 kg chicken pieces (, bone in thigh & drumsticks are ideal (Note 1))
1 tbsp / 15g / 0.5 oz butter
3 garlic cloves (, crushed)
1 onion ((brown, white, yellow), finely chopped (~1 cup))
5 oz / 150 g bacon (, diced)
2 cups / 500 ml dry white wine ((Note 2))
1 cup / 250 ml chicken broth / stock or water
2 tsp fresh thyme leaves ((or 1 tsp dried))
3/4 cup / 185 ml cream ((pouring or heavy cream, but not low fat cream))
Finely chopped parsley

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 WITH WINE SAUCE



Chicken with Wine Sauce image

Plum wine and fresh mushrooms transform these chicken breasts into something wonderfully special and flavorful. This makes a perfect last-minute dish for drop-in guests. -Kathleen Valle, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (5 ounces each)
1 egg
1 tablespoon water
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound sliced fresh mushrooms
2/3 cup plum wine

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture., In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.

Nutrition Facts : Calories 260 calories, Fat 5g fat (1g saturated fat), Cholesterol 131mg cholesterol, Sodium 266mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

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 WINE SAUCE



Chicken in Wine Sauce image

In Lake Havasu City, Arizona, Amy Jo Cleveringa turns to her microwave to cook this tender flavorful chicken. "We always have the ingredients for this quick dish on hand," she says.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup dry red wine or chicken broth
1 teaspoon lemon juice
2 green onions, chopped
1/4 teaspoon dried thyme
3 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon browning sauce

Steps:

  • Arrange chicken in a round microwave-safe dish. Sprinkle with salt and pepper. Combine wine or broth and lemon juice; pour over chicken. Sprinkle with onions and thyme. , Microwave, uncovered, on high for 3-4 minutes. Turn chicken; cook 1-3 minutes longer or until juices run clear. Remove chicken and keep warm, reserving juices. , In a small microwave-safe bowl, melt butter. Stir in flour until smooth. Gradually stir in 1/2 cup reserved juices. Discard remaining juices. Microwave, uncovered, on high for 30-90 seconds or until bubbly, stirring twice. Stir in browning sauce. Serve over chicken.

Nutrition Facts :

CHICKEN IN WINE SAUCE



Chicken in Wine Sauce image

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

Provided by Cul_de_sac_Barbie

Categories     < 4 Hours

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup sherry wine
8 ounces mushrooms
2 ounces sliced almonds
paprika
salt
pepper

Steps:

  • Place chicken in caserole dish.
  • Put sliced mushrooms over chicken.
  • To make sauce: Mix soup, sour cream, sherry, salt and pepper in a bowl until smooth.
  • Pour souce over the chicken and mushrooms.
  • Sprinkle the top with the almonds and paprika.
  • Bake uncovered at 325 degrees for 1 1/2 hours or until done.

Nutrition Facts : Calories 657.4, Fat 37.1, SaturatedFat 13.1, Cholesterol 124, Sodium 619.7, Carbohydrate 16.5, Fiber 2.2, Sugar 3.3, Protein 38.7

CHICKEN AND ARTICHOKES IN WINE SAUCE



Chicken and Artichokes in Wine Sauce image

Make and share this Chicken and Artichokes in Wine Sauce recipe from Food.com.

Provided by Phil Franco

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 chicken breasts, boneless, skinless, cut in bite-sized chunks
1 1/2 cups flour
salt and pepper
12 ounces frozen artichoke hearts, thawed
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 cups dry white wine
1/2 lemon
1 tablespoon pignoli nut

Steps:

  • Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes. Cook until lightly browned.
  • While cooking, dredge the chicken in the flour and sprinkle with salt.
  • Remove the artichokes from the skillet and transfer to a plate. Set aside.
  • Melt the remaining butter in the skillet along with the remaining olive oil.
  • Saute the chicken pieces in this mixture until golden brown on both sides.
  • Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.
  • Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.
  • Stir well to coat everything with the wine sauce.
  • Transfer to a plate and squeeze with fresh lemon juice.
  • That's it!

Nutrition Facts : Calories 552.4, Fat 21.5, SaturatedFat 6.8, Cholesterol 61.7, Sodium 133.9, Carbohydrate 47.1, Fiber 5.3, Sugar 1.3, Protein 22.8

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