Chicken With Wine Sauce And Creamy Mashed Potatoes Recipes
CHICKEN IN WHITE WINE SAUCE
This Chicken in White Wine Sauce is an easy skillet meal with seasoned chicken breast smothered in a flavorful white wine sauce. It has a hint of cream, Parmesan cheese, and freshly squeezed lemon juice which adds the best finishing touch.
Provided by Stephanie
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season each side with Italian seasoning, salt, and pepper. Dredge in the flour and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
- Turn the heat off and add the wine, then set heat to medium. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will add lots of flavor to the sauce.
- Let it bubble gently until reduced by half, about 10 minutes. Add the butter and garlic and cook for 1 minute. Add the Worcestershire sauce, chicken broth, and seasonings. Bring the sauce to a boil.
- If a thicker consistency is desired: Combine 2 tbsp. cornstarch with 2 tbsp. cold water until completely uniform in consistency. Slowly stir it into the bubbling sauce.
- Reduce heat to low and slowly add the heavy cream, stirring continuously. Stir in the Parmesan cheese.
- Add the chicken back to the skillet and spoon the sauce on top. Cover partially, and let it simmer for 5 minutes. Remove from heat.
- Stir the fresh lemon juice into the sauce. Garnish with parsley and serve with mashed potatoes and roasted green beans.
Nutrition Facts : Calories 404 kcal, Carbohydrate 17 g, Protein 17 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 82 mg, Sodium 513 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
CHICKEN WITH WINE SAUCE AND CREAMY MASHED POTATOES
Nice play on Chicken Marsala but could work for pork too.
Provided by barbara lentz
Categories Chicken
Time 40m
Number Of Ingredients 14
Steps:
- 1. Peel potatoes and place them in boiling salted water to cook.
- 2. In large saucepan add olive oil and saute the mushrooms, onions and garlic. Deglaze the pan with the Marsala wine. Add beef stock and let simmer.
- 3. Salt and pepper the chicken and sear in another hot pan to get a good brown to them. Add them to the saucepan.
- 4. Make a roux with the butter and flour in another pan. cook 3 minutes. Add to sauce pan to thicken. Stir in thyme and rosemary. Let simmer
- 5. drain the potatoes pass them through a ricer and add the sour cream and butter. Season to taste.
- 6. Serve the potatoes with chicken and sauce over top.
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