Chicken And Herbs In A White Wine Sauce Recipes

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CHICKEN WITH WHITE WINE AND HERB SAUCE



Chicken with White Wine and Herb Sauce image

This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed Spring Vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 tablespoons olive oil
1 whole (3- to 4-pound) chicken, cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons finely chopped shallots
2 tablespoons very finely chopped garlic
1/2 cup dry white wine
1 1/2 cups homemade or store-bought low-sodium chicken stock or broth
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
  • Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
  • Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

CHICKEN WITH WHITE WINE & FRESH HERB SAUCE



Chicken With White Wine & Fresh Herb Sauce image

This a wonderful classical French dish, with a simple delicious butter sauce flavoured with fresh herbs and made from the reduced wine cooking liquid. Tips: Use any of the following chopped fresh herbs and herb mixtures; 3 Tbsp. basil or parsley, 3 Tbsp. parsley and 2 tsp. tarragon, oregano, rosemary, thyme, or marjoram; 1 Tbsp. each parsley, chives & chervil and 2 tsp. tarragon. If fresh hers are unavailable, use one-third of the amount dried herbs instead.

Provided by Scandigirl

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken pieces (with skin)
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons olive oil
1 cup white wine
1 garlic clove, minced
1/4 cup butter, cut into pieces

Steps:

  • Season chicken with pepper and salt. In skillet, heat oil over medium-high heat; brown chicken all over; about 8 minutes. Drain fat from pan.
  • Add wine; cover; and simmer over medium heat for about 8 minutes or until juices run clear when chicken is pierced. Transfer chicken to serving plate; cover and keep warm.
  • Add minced garlic to pan; bring to boil and boil until liquid is reduced to 1/4 cup. Reduce heat to medium-low. Whisk in butter, piece by piece. Stir in herbs of choice. Pour over chicken.

Nutrition Facts : Calories 434.2, Fat 33.9, SaturatedFat 12.7, Cholesterol 108.1, Sodium 230.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 19.5

CHICKEN WITH WHITE WINE, ONIONS AND HERBS



Chicken With White Wine, Onions and Herbs image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Number Of Ingredients 7

Chicken breasts
Onions
Butter
White wine
Bay leaves
Thyme
Parsley

Steps:

  • In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
  • Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
  • Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
  • Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
  • Adjust seasoning. Garnish: Chopped fresh thyme.

CHICKEN AND HERBS IN A WHITE WINE SAUCE



Chicken and Herbs in a White Wine Sauce image

Make and share this Chicken and Herbs in a White Wine Sauce recipe from Food.com.

Provided by Scarlett516

Categories     Whole Chicken

Time 2h

Yield 10 serving(s)

Number Of Ingredients 14

2 whole broiler-fryer chickens, cut into pieces
4 tablespoons olive oil
to taste garlic powder
1/2 lb fresh mushrooms, sliced
1/2 lb diced onion
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
1 cup white wine
3 cups chicken broth

Steps:

  • Preheat oven to 350°F
  • Heat olive oil in a large skillet on medium heat. sprinkle chicken with garlic powder and brown on both sides. Place chicken on paper towels.
  • Spoon off fat and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally until onions are soft. Put in medium mixing bowl.
  • In a small bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Add in wine and broth and stir until well mixed. Add to the onion and mushrooms.
  • Place chicken in a roasting pan. Pour rest of ingredients over chicken. Cover with aluminum foil and cook until meat begins to fall off the bone, about 90 minutes.

Nutrition Facts : Calories 489.9, Fat 33.6, SaturatedFat 8.8, Cholesterol 138, Sodium 361, Carbohydrate 4.1, Fiber 0.6, Sugar 1.8, Protein 36.6

CHICKEN WITH HERB SAUCE



Chicken with Herb Sauce image

"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/2 cup chicken broth
2 tablespoons minced chives
2 tablespoons minced fresh parsley
2 teaspoons lime juice
1 teaspoon minced fresh basil
1 teaspoon Dijon mustard

Steps:

  • Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

PASTA WITH CHICKEN IN A LIGHT WHITE WINE AND FRESH HERB SAUCE



Pasta With Chicken in a Light White Wine and Fresh Herb Sauce image

This is a fresh, light meal that is great for the warmer times of year. The sauce is not thick or heavy but coats the pasta for an even flavour. The choice of herbs here is merely what I have found to work well but please adjust to your family's tastes! The herbs should be fresh though- dried herbs will not give the same result. The fresh basil really brings out the flavours in this dish. UPDATE: In light of a review, I have tried this dish again and increased the liquid ingredients in the recipe to provide more sauce. It is important in this recipe to include the stock cube as there is something in it that thickens the sauce. If you must leave it out, add an alternative thickening agent.

Provided by Shuzbud

Categories     Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 red onion, peeled and cut into wedges
2 cups dry pasta (or equivalent of fresh pasta)
2 garlic cloves, crushed
2 chicken breasts, diced
2 cups dry white wine
1 tablespoon fresh rosemary, chopped
10 -12 leaves fresh basil, chopped
1 cup mascarpone cheese
1 chicken stock cube

Steps:

  • Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through.
  • Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook).
  • Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce.
  • Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube.
  • Heat the sauce through gently for a few minutes but do not boil.
  • Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta.
  • Serve immediately.

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