Chicken Breast With Wine Vinegar Sauce Recipes

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CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

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

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

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

CHICKEN BREAST WITH WINE VINEGAR SAUCE



Chicken Breast with Wine Vinegar Sauce image

Another one of my personal favorite had to share.

Provided by Kathryn Louis

Categories     Chicken

Number Of Ingredients 8

4 chicken breasts, halved
"just a pinch" of salt
"just a pinch" of pepper
2 Tbsp olive oil, extra virgin
1 tsp garlic clove, minced
1 tsp thyme
2 Tbsp white wine vinegar
1 c chicken broth

Steps:

  • 1. Generously season chicken breasts with salt and pepper.
  • 2. Coat with flour and shake off excess.
  • 3. Heat oil in a wide skillet (at least 10-inch diameter) over moderately high heat for about 1 minute.
  • 4. Add chicken and brown well on one side, get it pretty dark.
  • 5. Flip the chicken over and brown the other side.
  • 6. Extra dark chicken makes a more delicious sauce.
  • 7. Each side should take about 4 minutes.
  • 8. While the chicken cooks, prepare garlic.
  • 9. Remove chicken from skillet and set aside.
  • 10. Add thyme, garlic and white wine vinegar to the skillet.
  • 11. Stir to loosen whatever is stuck to the skillet.
  • 12. Add chicken broth, turn heat to high and boil rapidly until the liquid is reduced to about 1/4 cup.
  • 13. Pour over chicken and serve.

CHICKEN BREASTS WITH VINEGAR SAUCE (GUYANA -- CARIBBEAN)



Chicken Breasts With Vinegar Sauce (Guyana -- Caribbean) image

Make and share this Chicken Breasts With Vinegar Sauce (Guyana -- Caribbean) recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/8 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
2 ounces unsalted butter
1 tablespoon vegetable oil
3/4 cup wine vinegar
1/2 cup onion, chopped
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Season chicken breasts with salt & pepper, to taste.
  • Heat a large skillet over medium heat then add oil & butter.
  • Add chicken & brown on one side, about 8 minutes, then turn over, reduce the heat & cook, covered, at least 10 minutes. Then remove breasts to a serving platter, & keep warm.
  • To the skillet add the chopped onion & cook until transluscent, about 5 minutes, then add the wine vinegar & turn heat to medium-low.
  • In a small container mix cornstarch with the tablespoon of water & mix thoroughly before adding it to the skillet, stirring to combine. Continue cooking & stirring until slightly thickened, then pour the onion mixture over the chicken breasts & serve.

Nutrition Facts : Calories 282, Fat 18, SaturatedFat 8.4, Cholesterol 106, Sodium 212.1, Carbohydrate 3.8, Fiber 0.4, Sugar 0.9, Protein 25.4

WINE-BAKED CHICKEN BREASTS



Wine-Baked Chicken Breasts image

This fills the house with the most delicious aroma. I use skinless chicken breasts to cut fat and low sodium soy sauce to cut salt. It is very easy and is one the first recipes I made using wine. Use any good quality dry red wine that you enjoy drinking. Do not use wine labeled as a 'cooking' wine as it is likely to be a poor quality wine that has had salt added to it.

Provided by Minnesota Camp Cook

Categories     Chicken Breast

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup red wine
2 tablespoons soy sauce
2 tablespoons salad oil
1 tablespoon water
1 garlic clove (minced)
1 teaspoon ground ginger
1/4 teaspoon dried oregano
1 tablespoon brown sugar
2 -3 chicken breast halves

Steps:

  • Place chicken in a baking dish that has a cover and is sized so that most of the meat will be submerged in the cooking sauce.
  • Combine all the sauce ingredients and mix well.
  • Pour mixture over the chicken and cover the dish.
  • Bake 1 1/2 hours at 375 degrees F.
  • Uncover the dish for the last 15 minutes.

Nutrition Facts : Calories 336.6, Fat 20.3, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1057.2, Carbohydrate 10.5, Fiber 0.3, Sugar 7.4, Protein 17.2

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