Chicken Breast With Wine Vinegar Sauce Recipes

WINE-BAKED CHICKEN BREASTS

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.

CHICKEN BREAST WITH WINE VINEGAR SAUCE

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 IN WHITE WINE SAUCE

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.

CHICKEN BREASTS WITH VINEGAR SAUCE (GUYANA -- CARIBBEAN)

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.

LYON-STYLE CHICKEN WITH VINEGAR SAUCE

Steps:

• Preheat the oven to 350°F In a large deep ovenproof skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook on all sides until browned. Add 1 Tablespoon butter, and swirl the pan to coat the chicken. Turn chicken skin side up, and add the garlic and bay leaf.
• Place the skillet in the oven, and bake about 8 minutes, or until the breast pieces are just cooked through. Transfer the breast pieces to a plate, and keep warm. Add the vinegar to the skillet, return to the oven, and continue to bake the remaining pieces, basting a few times, until the chicken is cooked through, about 15 minutes longer. Transfer the chicken and garlic to a plate and keep warm.
• Back on the stovetop, add the stock to the skillet and boil, scraping up any browned bits, and reduce the liquid to about 1 1/4 cups, about 10 minutees. Whisk in the creme fraiche and remaining butter. Return the chicken and garlic to the skillet along with any accumulated juices. Simmer over medium high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through. Season to taste with salt and pepper, and serve over steamed rice.