Chicken With White Wine Sauce Recipes

CHICKEN WITH WHITE WINE SAUCE

Steps:

• In a large skillet, melt 1 teaspoon butter over medium-high heat; saute almonds until lightly browned, 2-3 minutes. Remove from pan., In a shallow bowl, mix flour and seasonings. Dip chicken in mixture to coat lightly. In same pan, heat remaining butter over medium heat; cook chicken, covered, until browned, 3-4 minutes per side., Add wine; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-6 minutes. Sprinkle with almonds.

GARLIC CHICKEN WITH WHITE WINE SAUCE

Steps:

• Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.
• Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel.

CHICKEN IN WHITE WINE SAUCE

Steps:

• Preheat oven to 350.
• Combine first 4 ingredients in a shallow dish.
• Dredge chicken in flour mixture.
• Heat oil in an ovenproof skillet over medium heat.
• Add chicken; cook 2 minutes on each side or until browned.
• Add broth and wine.
• Bring to a boil; remove from heat.
• Cover and bake at 350 for 30 minutes or until chicken is done.
• Sprinkle with cheese.

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.

SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
• Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
• Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
• Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
• Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
• Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
• Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.