Divine Chicken Rolls With Wine Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DAD'S DIVINE CHICKEN DIVAN



Dad's Divine Chicken Divan image

Our family favorite chicken divan recipe! I've been making this yummy recipe for years. We really love the touch of lemon and curry-- it's simply divine!!! Make mine with extra cheese, please. May use chicken or leftover turkey. Serve over hot cooked rice. Recipe is originally from my father, but I've tweaked it to suit my family's tastes. I hope you enjoy!

Provided by BecR2400

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, cooked and broken into thin strips (or leftover turkey)
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2-1 teaspoon curry powder, to taste (we like a mix of mild and madras curry)
1 (10 ounce) package frozen broccoli florets, cooked al dente
1/4 cup torn breadcrumbs
2 tablespoons melted butter
1/2 cup shredded cheddar cheese (or more!)
freshly cooked rice, to serve

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 1 1/2-quart baking dish.
  • Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
  • Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
  • Cover with chicken strips.
  • Pour soup mixture evenly over chicken and broccoli.
  • Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
  • Bake until heated through, about 25 minutes.
  • Serve over rice.

CHICKEN DIVAN



Chicken Divan image

Make and share this Chicken Divan recipe from Food.com.

Provided by AnitaL

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs fresh broccoli, steamed till tender
4 tablespoons butter
6 tablespoons flour
2 cups chicken broth
1/2 cup half-and-half
2 tablespoons dry white wine
6 chicken breast halves, cooked and sliced (about 2 pounds)
1 cup grated parmesan cheese, divided
1/4 teaspoon nutmeg

Steps:

  • Spray a 13x9x2 inch baking dish with PAM.
  • Place broccoli in dish.
  • Top with chicken slices.
  • Make a white sauce with butter, flour, broth, half and half, wine and 1/2 cup cheese.
  • Pour over chicken and broccoli.
  • Sprinkle with remaining 1/2 cup cheese and nutmeg.
  • Bake in 350 oven for 20 minutes.
  • If desired, broil until browned.

Nutrition Facts : Calories 576.1, Fat 24.9, SaturatedFat 11.8, Cholesterol 88.9, Sodium 899, Carbohydrate 57.2, Fiber 22.8, Sugar 10, Protein 40.9

DELUXE, DIVINE CHICKEN DIVAN



Deluxe, Divine Chicken Divan image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1/3 cup sliced almonds, a couple of handfuls
1 quart chicken stock
1 lemon, zested
2 to 3 sprigs fresh thyme
4 tablespoons butter, divided
1 1/2 cups white rice
1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets
Salt and pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons plus about 1/2 cup all-purpose flour, divided
2 tablespoons extra-virgin olive oil, 2 turns of pan
1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends
6 or 7 large button mushrooms, sliced
1/3 cup half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped
2 scallions, chopped

Steps:

  • Toast almonds in a small skillet until golden. Set aside.
  • Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
  • While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
  • Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
  • Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
  • Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

UPSCALE CHICKEN DIVAN CRESCENT BAKE



Upscale Chicken Divan Crescent Bake image

This totally yummy casserole appeals to everyone. There are subtle underlying flavors from the dijon and sherry that make it a bit more special, and it serves beautifully. Once you've made this, you will probably think of many variations. For example, a great brunch option is to make it vegetarian style, using a spinach, mushroom and feta filling (and mushroom soup on top).

Provided by CookinDiva

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

8 ounces refrigerated crescent dinner rolls (low-fat works fine)
1 1/2 cups cooked chicken, roughly chopped
1 cup broccoli floret, cooked and chopped
1/4 cup low fat mayonnaise
1/2 cup cheddar cheese, shredded
1 (14 ounce) can cream of chicken soup
3/4 cup milk
1 tablespoon cooking sherry (or lemon juice)
1 teaspoon curry powder
1 tablespoon Dijon mustard
salt and pepper, to taste
1/2 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 375. Spray 9x9 pan with non-stick spray (use a 9x13 pan for a double batch, as shown in the photo).
  • Filling: combine chicken, broccoli, mayo and cheese lightly. Set aside.
  • Sauce: combine all sauce ingredients. Place ONE CUP sauce in bottom of casserole dish and set remaining sauce aside.
  • Assembly: Unwrap Crescent Rolls into 8 pieces. Place one-eighth of the filling onto the longer side of each triangle and roll up. Place rolls on top of 1 cup sauce in casserole dish, seam side down and allowing an inch between rolls so that the crescents will brown on 3 sides. ** Don't pour remaining sauce on top just yet.
  • Bake rolls at 375 degrees for 20 minutes. The tops will be slightly brown - remove from oven and pour remaining sauce on top. Sprinkle remaining 1/2 cup cheese on top.
  • Return to oven for 5 more minutes until cheese melts.

Nutrition Facts : Calories 287.5, Fat 14.5, SaturatedFat 5.6, Cholesterol 57.8, Sodium 674.3, Carbohydrate 22.3, Fiber 1.2, Sugar 2.2, Protein 15.2

CHICKEN DIVINE BAKE



Chicken Divine Bake image

Good winter warm-you-up meal of chicken, mushrooms, rice, broccoli, and cheese. Serve with garlic bread and salad. It makes great leftovers, too.

Provided by Patricia Siegner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

3 large boneless chicken breasts
2 (14 ounce) cans cream of mushroom soup
1 cup mayonnaise
1 (16 ounce) bag steam-in-bag partially cooked frozen broccoli
1 onion, diced
8 fresh mushrooms, or more to taste, sliced
3 cups shredded Cheddar cheese, or more to taste
2 cups cooked rice

Steps:

  • Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
  • Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
  • Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.
  • Bake in preheated oven until slightly browned on top, 35 to 45 minutes.

Nutrition Facts : Calories 639 calories, Carbohydrate 25.2 g, Cholesterol 97.7 mg, Fat 46.3 g, Fiber 2.5 g, Protein 31.5 g, SaturatedFat 14.8 g, Sodium 1111.9 mg, Sugar 4.3 g

CORDON BLEU ROLLUPS WITH HONEY-MUSTARD WINE SAUCE



Cordon Bleu Rollups with Honey-Mustard Wine Sauce image

Rollups of chicken breast, Swiss cheese and ham are baked and topped with a white honey-mustard wine sauce. This is one of my favorites. It was trial and error. Play with the ingredient amounts, because I never use a recipe and these are approximations!

Provided by LAURA OLSON

Categories     Main Dish Recipes     Chicken     Chicken Cordon Bleu Recipes

Yield 8

Number Of Ingredients 15

2 cups white wine
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
½ pound sliced Swiss cheese
½ pound sliced cooked ham
2 tablespoons brown sugar, divided
salt and pepper to taste
1 tablespoon all-purpose flour
2 cups white wine
¼ cup Dijon mustard
3 tablespoons honey
1 tablespoon prepared horseradish
salt and pepper to taste

Steps:

  • To Marinate: Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and. Add chicken, and toss to coat. Cover dish or bowl, and refrigerate to marinate for at least 4 hours.
  • Remove chicken from marinade, and pour marinade into a large skillet over medium high heat. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet. Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar. Roll and secure with toothpicks, then brown in skillet with marinade.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Place browned rollups in a 9x13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.
  • Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.
  • To Make Sauce: Meanwhile, add flour to skillet with reserved marinade. Add 2 cups wine, stirring constantly, letting sauce thicken. Then stir in mustard, honey, a bit of brown sugar and horseradish. Season with salt and pepper to taste, heat through and serve with chicken rollups.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 17.1 g, Cholesterol 74.6 mg, Fat 15.5 g, Fiber 0.1 g, Protein 26.2 g, SaturatedFat 7.3 g, Sodium 656.1 mg, Sugar 11.5 g

CHICKEN MEDALLIONS IN WHITE WINE REDUCTION



Chicken Medallions in White Wine Reduction image

This was originally a recipe for Beef Tenderloin with Red Wine Reduction that I converted for my daughter who didn't like beef at the time. I serve it with Rissoto and Grilled Asparagus and Carrots. It is a nice easy dinner for 2 on a work night when you don't have a lot of time or energy, but can be multiplied for dinner parties when you want the compliments also without expending a lot of time or energy.

Provided by Doesnt Do Dishes

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
2 teaspoons coarse salt
2 teaspoons black pepper
2 teaspoons garlic powder
1/2 teaspoon tarragon
1 small onion, diced
3/4 cup chicken broth, divided use
1 cup white wine
2 tablespoons unsalted butter
1 pinch salt and pepper, if needed

Steps:

  • Preheat oven to 500 degrees.
  • Combine the salt, pepper, and garlic powder in a zip closure bag.
  • Very lightly oil the chicken with olive oil.
  • Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
  • Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
  • Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
  • Add ¼ cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist).
  • Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
  • Remove skillet from oven; transfer chicken to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for 35- 45 minutes if needed.
  • Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped onion and cook for a minute or so. Add ½ cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
  • Add the wine and bring to a boil to reduce the volume of the sauce by about half.
  • If holding the final preparation, stop at this point, cover skillet, and turn heat off.
  • Just before serving, slice the chicken into ¾" to 1" medallions.
  • Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper.
  • Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
  • Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

More about "divine chicken rolls with wine sauce recipes"

CHEESY CHICKEN PROSCIUTTO ROLL-UPS IN WHITE WINE SAUCE
Nov 8, 2018 Roll up and secure with a toothpick or two to secure. Dredge each chicken roll-up in flour. Heat olive oil and butter in a large oven-safe skillet over medium heat. Brown each roll …
From lifeinbetween.me


A FRENCH CLASSIC: FRICASSéE OF CHICKEN WITH MORELS AND VIN JAUNE
Dec 16, 2024 Add the chicken stock and all the chicken pieces except the breasts. Cover and simmer over low heat, reducing the stock by half, about 10 minutes. Add the reserved morel …
From simplefrenchcooking.com


CHICKEN IN WINE SAUCE - LOVE FRENCH FOOD
Nov 23, 2024 Chicken in wine sauce is another delicious French chicken recipe that is so simple to make but the taste is divine! The dish is made in one pan with brandy, white wine (substitutions below), tomatoes, button mushrooms, with a …
From lovefrenchfood.com


CHICKEN MARINATED IN RED WINE (AND A LADYBUG STORY)
Jan 9, 2021 2. Add the chicken to the bowl and toss with the marinade. Pour the wine over the chicken to cover. Toss again to mix well. 3. Marinate the chicken, refrigerated, for a few hours or even better, overnight if possible. 4. Drain the …
From ouritaliantable.com


DIVINE CHICKEN ROLLS WITH WINE SAUCE RECIPE - RECIPEOFHEALTH
Rate this Divine Chicken Rolls With Wine Sauce recipe with 1/2 cup artichoke heart, chopped & drained, 5 oz frozen spinach, chopped, 1/2 cup asiago cheese, grated, 8 oz cream cheese …
From recipeofhealth.com


ITALIAN STUFFED CHICKEN ROLLS (INVOLTINI DI POLLO)
Oct 25, 2024 Step 2) - Lay each slice of chicken on a flat surface. Lightly salt each piece to enhance the flavor. Remember, if you're using prosciutto di Parma or a salty cheese, go easy on the salt. Place one or two slices of cheese on …
From recipesfromitaly.com


CREAMY CHICKEN DIVAN - THE STAY AT HOME CHEF
Why Our Recipe. Our recipe uses a sauce made from scratch rather than canned soup. ... Best Homemade Cinnamon Rolls Ever. 2 hrs 14 mins. The Most Amazing Lasagna. 2 hrs 35 mins. Best Brownie Recipe Ever. ... Pour the …
From thestayathomechef.com


JENN BONEZAS CHICKEN DIVINE RECIPE - COOKING …
Jul 21, 2023 In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix …
From cookinghawaiianstyle.com


264446 DIVINE CHICKEN ROLLS WITH WINE SAUCE RECIPES
mushrooms, sliced, wild rice, chicken thighs, olive oil, butter, red onion, small dice, celery rib, small dice, carrot, small dice, orzo pasta (or rice), dry white ...
From recipeofhealth.com


DELUXE, DIVINE CHICKEN DIVAN – RACHAEL RAY
Whisk in two rounded tablespoons flour. Cook the flour one minute, then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, about 30 seconds, then whisk in 1 1/4 cups of chicken …
From rachaelray.com


25 WHITE WINE CHICKEN RECIPES FANCY ENOUGH FOR COMPANY
May 20, 2021 Nutrition Facts: 1 serving: 254 calories, 6g fat (3g saturated fat), 72mg cholesterol, 647mg sodium, 14g carbohydrate (6g sugars, 1g fiber), 27g protein. Diabetic exchanges: 3 …
From tasteofhome.com


LADY & SON'S CHICKEN IN WINE SAUCE RECIPE - PAULA DEEN
Preheat the oven to 350 degrees F. Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
From pauladeen.com


VIETNAMESE ROLLS WITH SOUS VIDE CHICKEN - ANOVA …
2 skinless, boneless chicken thighs . ½ a baguette, cut in two. 1/4 cup (59 ml) grated carrot. 1/4 cup (59 ml) cucumber, finely shredded. 2 tsp (10 ml) finely chopped red onion. 1 chilli, chopped. 1 tbs (30 ml) rice wine vinegar. 1 tsp (5 …
From recipes.anovaculinary.com


DIVINE CHICKEN ROLLS WITH WINE SAUCE RECIPES
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 …
From tfrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #main-dish     #4-hours-or-less

Related Search