CHARDONNAY MARINATED CHICKEN OR PORK
This marinade may be smilar to some others but it's still really simple and good! I use it for chicken breasts or porkloin chops on the grill. Marinate for an hour, overnight or freeze and thaw later.
Provided by Dawn Whitted
Categories Marinades
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Combine all of the ingredients listed in a gallon ziplock baggie and mix together well. Reserve 1/4 of marinade for grilled veggies.
- 2. Place 4-6 chicken breasts or porkloin chops into the remaining marinade and refrigerate flat for 30 minutes to overnight. Turn the meat 1/2 way through marinate time. (I try to bring my meat close to room temp before cooking)
- 3. Preheat BBQ grill and grill each side of chicken breasts or porkloin chops for 4-6 minutes until no longer pink inside. Do not over cook they will become dry.
- 4. While meat is grilling chop fresh zucchini, button mushrooms, red & yellow bell pepper & green onion into bite size pieces
- 5. Place veggies in foil and pour reserved marinade over these veggies. Grill for approximately 10 minutes and serve with pork or chicken.
- 6. **Tip** purchase 4 pack mini bottles of white wine or red wine for cooking purposes to avoid opening an entire bottle of wine.
OVEN-ROASTED CHICKEN MARINATED IN CHARDONNAY
Provided by Marian Burros
Categories dinner, easy, weekday, main course
Time 38m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Split chicken in half and remove backbone and breastbone.
- Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
- Preheat oven to 500 degrees.
- Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
- Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 45 grams, Carbohydrate 2 grams, Fat 65 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1245 milligrams, Sugar 1 gram, TransFat 0 grams
CHARDONNAY CHICKEN SYMPHONY
A flavorful combination of chicken, Chardonnay, olives, mushrooms, artichoke, and spices for a delightful meal with your sweetheart. Serve promptly while warm as a main dish or optionally over a bed of couscous.
Provided by SOULT
Categories Meat and Poultry Recipes Chicken
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat.
- Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
- Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add capers to the skillet, reduce heat, and simmer 3 minutes more.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 13.7 g, Cholesterol 67 mg, Fat 13.7 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 1.9 g, Sodium 768 mg, Sugar 2.1 g
WINE MARINADE FOR POULTRY AND PORK
This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs. This can easily be turned into a beef or lamb marinade just by changing the dry white wine to a dry red wine.
Provided by queenbeatrice
Categories < 15 Mins
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
- Add the meat or poultry.
- Turn to coat all sides.
- Cover or seal tightly.
- Marinate for at least 6 hours or overnight, turning occasionally.
- Cooked in preferred method.
Nutrition Facts : Calories 816.8, Fat 47.2, SaturatedFat 12.8, Cholesterol 259.9, Sodium 471.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 88.5
WINE MARINADE
Mouth pleasing red wine marinade flavored with soy sauce, garlic, ginger and molasses. Use for pork, vegetables, or chicken.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.
Nutrition Facts : Calories 48.9 calories, Carbohydrate 9.4 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1203.6 mg, Sugar 7.3 g
CHARDONNAY CHICKEN MARINADE
Make and share this Chardonnay Chicken Marinade recipe from Food.com.
Provided by ebbtide
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add dry and wet ingredients together, except the oil. Add oil slowly and whisk to emulsify.
- Marinate chicken in the marinate at least four hours or overnight.
- Remove marinate and discard.
- Bake at 350 for approx 40-50 minutes or grill over med-high heat until browned and done (approx 4-5 min per side).
- Serve with grilled peaches or pineapple, rice and veggies.
Nutrition Facts : Calories 1059.1, Fat 94.5, SaturatedFat 15.1, Cholesterol 92.8, Sodium 619, Carbohydrate 12.7, Fiber 0.5, Sugar 8.4, Protein 30.8
WHITE WINE MARINATED PORK ROAST
Make and share this White Wine Marinated Pork Roast recipe from Food.com.
Provided by GinnyP
Categories Weeknight
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first five ingredients in a small bowl; mix well.
- Place the roast in a large resealable bag.
- Pour the wine marinade over the roast; seal bag.
- Turn the bag to coat the roast.
- Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally.
- Preheat oven to 325 degrees F.
- Remove the roast from the bag and discard the marinade.
- Place the roast, fat side up, on a rack in a shallow roasting pan.
- Insert a meat thermometer.
- Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F.
- For gravy: Strain the meat drippings.
- Add white wine to the meat drippings to equal 1-1/4 cup.
- In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth.
- Add the wine and drippings.
- Bring to a boil, stirring constantly.
- Boil and stir until it starts to thicken.
- It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!
Nutrition Facts : Calories 504.6, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 678.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 45.2
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- Prepare the chicken breasts any way you like; I rarely marinate them whole and usually butterfly them for a thiner, more tender piece of chicken with a shorter cooking time. But this marinade will work beautifully either way.
- Add the white wine, olive oil, red wine vinegar, lemon juice, crushed garlic, parsley, rosemary, oregano, basil, salt and pepper, and red pepper flakes to a large re-sealable pastic bag or your favourite marinating container (a glass baking dish or a glass bowl works too!). Whisk or shake the marinade ingredients together until they're combined and add the chicken pieces.
- After the chicken pieces have marinated, remove them from the marinade and grill them over medium low heat for about 8-9 minutes per side until they're cooked through completely to an internal temperature of 165 degrees Fahrenheit (75 Celsius). The cooking time will vary depending on the size of the chicken pieces you're using (grill thin pieces for about 6-8 minutes per side).
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