CHICKEN IN WHITE WINE
Make and share this Chicken in White Wine recipe from Food.com.
Provided by Shari2
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place chicken in dutch oven or deep pan.
- Mix all ingredients (except chicken) together.
- Pour mixture over chicken.
- Bake 1& 1/2 hours.
Nutrition Facts : Calories 326.8, Fat 23.4, SaturatedFat 5.2, Cholesterol 79, Sodium 744.4, Carbohydrate 4, Fiber 0.1, Sugar 2.8, Protein 17.5
CHICKEN IN WHITE WINE SAUCE
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CLASSIC FRENCH CHICKEN IN WHITE WINE SAUCE
By James Peterson, from Fine Cooking #31. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.
Provided by evelynathens
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium heat.
- Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.
- Pour off all but 2 Tbs of the fat from the skillet.
- Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes.
- Add the wine and chicken stock to the skillet and stir to combine with vegetables.
- Put the chicken back into the skillet. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.
- Remove the chicken from the skillet, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the skillet from the heat.
- Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.
Nutrition Facts : Calories 793, Fat 57, SaturatedFat 19.7, Cholesterol 245.9, Sodium 336.4, Carbohydrate 7.2, Fiber 1, Sugar 3.1, Protein 52.1
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