Chicken With Wine Sauce And Creamy Mashed Potatoes Recipes

CHICKEN WITH WINE SAUCE AND CREAMY MASHED POTATOES

Chicken with Wine Sauce and Creamy Mashed Potatoes image

Nice play on Chicken Marsala but could work for pork too.

Provided by barbara lentz

Categories Chicken

Time 40m

Number Of Ingredients 14

Ingredients

1 lb chicken tenders
salt and pepper
2 lb yukon gold potatoes
1 stick butter
1 c sour cream
2 Tbsp olive oil
1 small onion chopped
4 clove garlic minced
8 oz mushroom chopped
1 Tbsp each fresh thyme and rosemary minced
2 c beef stock
3/4 c marsala wine
5 Tbsp butter
4 Tbsp flour

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.

CHICKEN PAPRIKASH

Chicken Paprikash image

Some recipes for chicken paprikash include vegetables like bell peppers and celery, but not my Grandmother Alta's. Hers was a simple combination of chicken, onions, garlic, paprika and sour cream. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 broiler/fryer chickens (about 3-1/2 to 4 pounds each), cut into 8 pieces each
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons peanut oil or canola oil
2 medium onions, halved and sliced
2 large garlic cloves, chopped
3 tablespoons all-purpose flour
1 tablespoon sweet Hungarian paprika
2 cups hot chicken broth or water
1 cup sour cream
Optional: Minced fresh parsley and additional sweet Hungarian paprika
Hot cooked noodles or mashed potatoes, optional

Steps:

Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm., Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter., Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes.

Nutrition Facts : Calories 422 calories, Fat 26g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 596mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

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