Marjoram Chicken Or Hens In White Wine Sauce Recipes

OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE

Steps:

• Preheat oven to 350°F.
• PICCATTA BATTER:.
• Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
• CHICKEN:.
• Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
• Coat evenly on both sides.
• Heat the olive oil in a large skillet on medium heat.
• Carefully place it in the skillet and fry.
• When edges are golden brown, turn over and brown the other side.
• Transfer chicken from pan and place it in baking pan.
• Place in a 350 degree oven for 10-12 minutes.
• Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
• Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
• Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
• Add the heavy cream and simmer until the sauce has thickened slightly.
• Remove sauce from heat and whip in the cold butter.
• Season to taste with salt and pepper.
• Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.

CHICKEN WITH SHALLOTS IN WHITE WINE

Steps:

• Pound chicken breasts to 1/4-inch thickness.
• Combine flour, basil, marjoram and black pepper in a bowl.
• Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
• Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
• Remove shallots and garlic from skillet to a separate dish and cover.
• Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
• Combine chicken broth and wine in a small bowl.
• When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
• Add broth and wine mixture to skillet.
• Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
• Serve over pasta or rice.

JACKIE KENNEDY'S CHICKEN IN WHITE WINE

Steps:

• Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
• Brown lightly.
• Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
• Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
• Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
• Lightly saute mushrooms to get rid of the moisture.
• Drain.
• Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
• For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
• Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.