Chicken With Sweet Wine Garlic Recipes

GARLIC WINE CHICKEN

Steps:

• In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
• Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
• Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

QUICK CHICKEN AND WINE

Steps:

• Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
• In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
• Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

CHICKEN WITH SWEET WINE & GARLIC

Steps:

• Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
• Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle, mustard if using and seasoning and bring to the boil. Pour over the chicken.
• Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
• Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
• Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
• Stir the mushrooms and thre cream into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

CHICKEN WITH SWEET WINE & GARLIC

Steps:

• Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
• Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
• Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
• Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
• Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
• Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

SWEET GARLIC CHICKEN

Steps:

• 1 - Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• 2 - In small sauté pan, sauté garlic with the oil until tender.
• 3 - Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• 4 - Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• 5 - Add salt and pepper to taste.
• 6 - Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

CHICKEN AND PEPPERS IN GARLIC WINE SAUCE

Steps:

• Salt chicken breasts on both sides.
• Pour olive oil into a large, heavy fry pan and place on medium heat. When hot, place chicken breasts in pan and brown on both sides.
• Add garlic to pan and saute with chicken over low heat.
• Cut peppers into large strips and place in pan.
• Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked through. If wine evaporates, add 4 oz more and continue to cook.
• Slice chicken and place on platter with the garlic slices and red pepper. Pour wine sauce over top and serve.

SARINA'S SWEET GARLIC CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season chicken with garlic powder, seafood seasoning, oregano, steak seasoning, and black pepper. Place in a baking dish, skin-side up; chicken breasts should be close to each other but not overlapping.
• Dissolve brown sugar and honey in warm water.
• Melt butter in a saucepan over medium-high heat. Saute onion and garlic until onion is transparent, about 5 minutes. Do not drain. Add mixture to brown sugar-honey mixture. Pour evenly over chicken. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. Uncover and continue to bake until golden, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).