CHICKEN IN WHITE WINE CREAM SAUCE
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
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 IN WHITE WINE SAUCE WITH MUSHROOMS RECIPE
Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes, it makes an impressive date night dinner!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil on a large frying pan (skillet) over a medium/high heat.
- Season both sides of the chicken breasts with the salt and pepper.
- Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don't need to be cooked through at this point - they'll continue cooking in the sauce.
- Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
- Stir in the garlic and thyme and cook for the 30 seconds.
- Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
- Stir in the stock and cream and heat through for 2-3 minutes.
- Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
- Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.
Nutrition Facts : Calories 481 kcal, Carbohydrate 7 g, Protein 51 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 206 mg, Sodium 814 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN IN GARLIC WHITE WINE CREAM SAUCE
I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. I have searched in vain for a recipe that would include all the ingredients I now only vaguely remember. So, in desperation, I found a basic recipe and have adapted it. I have made this a few times and found it very close to what I remember. The only missing ingredient is cheese. I have yet to remember what cheese was used (other than it was a white cheese). Eventually I will experiment with adding cheese, but for now I am really pleased with this version. I hope you like it too.
Provided by Terry4food
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly brown both sides of chicken in olive oil.
- Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
- Add wine and Worcestershire sauce and cook an additional 2 minutes.
- Lower heat and add cream, salt, pepper, basil, and parsley.
- Too high of heat will cause the cream to curdle.
- Simmer on low 20-25 minutes until done.
CREAMY WHITE WINE CHICKEN
Make and share this Creamy White Wine Chicken recipe from Food.com.
Provided by Michael Kinsel
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large frying pan, melt half of the unsalted butter and cook chicken over medium heat for about 8 minutes, turning once (4 minutes each side).
- In large sauté pan melt half of the unsalted butter and stir in the chopped scallion, garlic powder, Marjoram, cayenne pepper, salt and lemon juice. Cook over medium heat for 2 minutes.
- Add cream, chardonnay and chicken broth and cook an additional 3 minutes.
- Add all-purpose flour to sauce to thicken. Stir mixture until smooth and consistent.
- Pour the creamy wine sauce into the frying pan with the chicken and lower the heat. (do not drain the drippings from the frying pan).
- Cover frying pan and simmer for ten minutes, stirring until the sauce often.
- Remove frying pan from heat and let stand 5 minutes.
- Cook egg noodles per directions, until el dente.
- Place egg noodles and top with chicken breast. Pour top of noodles and chicken breasts with cream sauce. Cover top with Shredded Parmesan Cheese.
- (you can use fettuccine noodles instead of egg noodles).
Nutrition Facts : Calories 706, Fat 35.3, SaturatedFat 16.5, Cholesterol 198.3, Sodium 886.1, Carbohydrate 48, Fiber 2.7, Sugar 2.2, Protein 41.1
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CHICKEN IN WHITE WINE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
- Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside.
- While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden.
- While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened.
- Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes.
- Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes.
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- Cut the chicken in half lengthwise so you have four thinner pieces. Sprinkle them with the garlic powder, season them generously with salt & pepper on both sides, and then coat each piece in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- To the skillet, add in the remaining butter, mushrooms, and Italian seasoning. Cook for about 5-6 minutes or until the water has been released and then cooked off.
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