Chicken In Zinfandel Wine Sauce Recipes

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ZINFANDEL BARBEQUE SAUCE



Zinfandel Barbeque Sauce image

Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker.

Provided by LAURAJFROST

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 1h

Yield 16

Number Of Ingredients 8

2 tablespoons olive oil
½ cup chopped green onions
2 cups red Zinfandel wine
2 cups ketchup
1 cup soy sauce
½ cup Dijon mustard
¼ cup brown sugar
¼ cup chopped fresh parsley

Steps:

  • Heat the olive oil in a saucepan over medium heat, and cook and stir the green onions about 5 minutes, until tender. Pour in the wine, and cook until reduced by about 1/2.
  • Mix the ketchup, soy sauce, mustard, and brown sugar into the saucepan with the wine. Reduce heat, and simmer 30 minutes, until thickened and well blended. Remove from heat, and mix in the parsley. Refrigerate until ready to serve.

Nutrition Facts : Calories 95.8 calories, Carbohydrate 14.5 g, Fat 1.8 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 1427.1 mg, Sugar 10.5 g

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

WW 5 POINTS - CHICKEN BREASTS W. PEACHES IN ZINFANDEL WINE SAUCE



Ww 5 Points - Chicken Breasts W. Peaches in Zinfandel Wine Sauce image

Make and share this Ww 5 Points - Chicken Breasts W. Peaches in Zinfandel Wine Sauce recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup apple cider
2 1/4 teaspoons cider vinegar
1 1/2 teaspoons minced shallots
1/2 teaspoon minced garlic
4 (1/4 lb) boneless skinless chicken breast
1 1/2 teaspoons cornstarch
1 cup low sodium chicken broth
3/4 cup sliced peeled peach (1 large or 2 small peaches)
1/4 cup dry red Zinfandel wine

Steps:

  • Combine the cider, vinegar, shallot, and garlic in a zip-close plastic bag.
  • Add the chicken, squeeze air out and seal the bag, turn to coat the chicken.
  • Refridgerate, turning bag occasionally, at least 30 minute.
  • Preheat oven to 375*F.
  • Spray rack of roasting pan with nonstick spray and place in pan.
  • Shake the excess marinade from the chicken and arrange on the rack.
  • Bake until cooked through, 30-35 minute.
  • Meanwhile, dissolve cornstarch in 2 tbsp of the broth in small bowl.
  • Combine remaining broth, the peaches, and wine in small saucepan.
  • Bring mixture to a boil and stir in cornstarch mixture.
  • Simmer, stirring, until heated through and slightly thickened, about 2 minute.
  • When chicken is cooked, sliced each breast across the grain.
  • Spoon warm sauce over and serve.

Nutrition Facts : Calories 165.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 65.8, Sodium 92.2, Carbohydrate 5.5, Fiber 0.5, Sugar 2.8, Protein 27.8

CHICKEN SUPREME IV



Chicken Supreme IV image

Breaded chicken breasts are sauteed until golden, then baked with Jack cheese, mushrooms, and a white wine sauce. This delicious chicken dish was taught to me by my mother. It calls for white Zinfandel wine, and has an amazing flavor. It is guaranteed to be one of your favorites, too. This dish goes well with asparagus, and some kind of pasta side (we like to make angel hair pasta with garlic herb butter). Enjoy!!

Provided by CHRSTIE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 55m

Yield 4

Number Of Ingredients 8

1 ½ cups grated Parmesan cheese
3 eggs, beaten
1 ½ cups Italian-style seasoned bread crumbs
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
2 cups white Zinfandel wine
2 cups sliced fresh mushrooms
3 cups shredded Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
  • Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
  • Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 977 calories, Carbohydrate 34.6 g, Cholesterol 309.8 mg, Fat 52 g, Fiber 1.9 g, Protein 71 g, SaturatedFat 24.5 g, Sodium 1694.7 mg, Sugar 2.9 g

CHICKEN IN WINE SAUCE



Chicken in Wine Sauce image

This is another recipe from my "Best of Mr. Food" cookbook. While it's really simple to make, the flavor is excellent. This is really good with steamed asparagus. Be sure to use the rose or white zinfandel wine as the sweetness of those wines gives this dish it's great flavor.

Provided by That Girl

Categories     Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb sliced fresh mushrooms
1 (3 lb) broiler-fryer chickens, cut up and skinned
2 tablespoons cornstarch
1/4 cup water
2 tablespoons olive oil
1/2 cup rose wine or 1/2 cup white zinfandel wine
1/4 cup soy sauce
1 clove garlic, pressed
2 tablespoons brown sugar
1/4 teaspoon dried oregano
hot cooked rice

Steps:

  • Preheat the oven to 350.
  • Place sliced mushrooms in a lightly greased 9x13 inch baking dish.
  • Arrange chicken over mushrooms.
  • Combine cornstarch and water in a small bowl, stirring until smooth.
  • Stir in olive oil and next 5 ingredients.
  • Pour over chicken.
  • Bake uncovered at 350 for 1 hour or until chicken is done, basting occasionally.
  • Serve over rice.

Nutrition Facts : Calories 891.1, Fat 58.5, SaturatedFat 15.7, Cholesterol 255.4, Sodium 1254.6, Carbohydrate 15.8, Fiber 1.4, Sugar 8.8, Protein 68.9

CHICKEN IN ZINFANDEL WINE SAUCE



Chicken In Zinfandel Wine Sauce image

Number Of Ingredients 20

3 chicken breasts skinned, halved and boned
6 chicken thighs skinned
2 1/2 teaspoons salt
1/2 teaspoon black pepper
All-purpose flour
4 tablespoons butter or margarine
6 slices bacon cut in 1" pieces
1/2 cup onion chopped
2 sprigs parsley fresh
1 bay leaf
1/2 teaspoon thyme dried
2 cups zinfandel wine California light red wine)
1 cup chicken broth canned or your own stock
12 onions small, peeled
3 tablespoons butter or margarine
3/4 pound mushrooms fresh, cleaned and quartered
2 tablespoons cornstarch
1/4 cup cream
1 tablespoon butter or margarine
Fresh parsley

Steps:

  • Dust chicken with salt, pepper and flour. Sauté in 4 tablespoons butter or margarine until golden brown remove from skillet and keep warm. Add bacon to skillet and sauté a few minutes without browning add 1/2 cup chopped onions, parsley, bay leaf, thyme, wine and chicken stock. Bring to boil and simmer 10 minutes without cover. Return chicken to skillet and cover. Simmer for 1/2 hour.In a small skillet, simmer peeled onions in a small amount of water until tender-crisp, about 20 minutes. Remove onions from water (which should be almost evaporated) and sauté in 3 tablespoons butter or margarine until browned. Remove from pan add quartered mushrooms and over high heat, brown, turning frequently. Add onions to mushrooms and heat for 1 or 2 minutes before adding to chicken on serving platter.Remove chicken from sauce and keep warm. Discard bay leaf. Mix cornstarch with cream and add a bit of warm sauce to this mixture. Combine cream mixture with wine sauce and continue cooking and stirring until it thickens, about 5 minutes. Add 1tablespoon butter or margarine to sauce in bits and quickly take off heat. Return chicken to sauce and simmer 1 or 2 minutes to heat through.On heated platter, arrange chicken and surround with onions and mushrooms. Pour sauce overall and sprinkle with parsley.Note: If made the day before, heat covered in a moderate oven.

Nutrition Facts : Nutritional Facts Serves

CHICKEN IN ZINFANDEL WINE SAUCE



Chicken In Zinfandel Wine Sauce image

Number Of Ingredients 20

3 chicken breasts skinned, halved and boned
6 chicken thighs skinned
2 1/2 teaspoons salt
1/2 teaspoon black pepper
Almond flour
4 tablespoons butter
6 slices bacon cut in 1" pieces
1/2 cup onion chopped
2 sprigs parsley fresh
1 bay leaf
1/2 teaspoon thyme dried
16 ounces zinfandel red wine
1 cup chicken broth canned or your own stock
12 onions small, peeled
3 tablespoons butter
3/4 pound mushrooms fresh, cleaned and quartered
2 tablespoons cornstarch
1/4 cup cream
1 tablespoon butter
Fresh parsley

Steps:

  • 1. Dust chicken with salt, pepper and flour. Sauté in 4 tablespoons butter until golden brown remove from skillet and keep warm. Add bacon to skillet and sauté a few minutes without browning add 1/2 cup chopped onions, parsley, bay leaf, thyme, wine and chicken stock. Bring to boil and simmer 10 minutes without cover. Return chicken to skillet and cover. Simmer for 1/2 hour.2. In a small skillet, simmer peeled onions in a small amount of water until tender-crisp, about 20 minutes. Remove onions from water (which should be almost evaporated) and sauté in 3 tablespoons butter until browned. Remove from pan add quartered mushrooms and over high heat, brown, turning frequently. Add onions to mushrooms and heat for 1 or 2 minutes before adding to chicken on serving platter.3. Remove chicken from sauce and keep warm. Discard bay leaf. Mix cornstarch with cream and add a bit of warm sauce to this mixture. Combine cream mixture with wine sauce and continue cooking and stirring until it thickens, about 5 minutes. Add 1tablespoon butter to sauce in bits and quickly take off heat. Return chicken to sauce and simmer 1 or 2 minutes to heat through.4. On heated platter, arrange chicken and surround with onions and mushrooms. Pour sauce overall and sprinkle with parsley.Note: If made the day before, heat covered in a moderate oven.

Nutrition Facts : Nutritional Facts Serves

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