Chicken With Wine Herb Sauce Recipes

CHICKEN WITH WHITE WINE AND HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
• Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
• Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

CHICKEN BAKED WITH WHITE WINE, GARLIC AND HERBS

Steps:

• Pre-heat the oven to 200°C/400°F.
• In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
• Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
• Add the chicken back to the pan then season to taste and place in the oven.
• Allow to bake for 15-20 minutes until cooked through but still juicy.
• Serve with rice/bread to mop up the juices.

WINE & HERB BAKED CHICKEN

Steps:

• Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.

CHICKEN WITH HERB SAUCE

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

CHICKEN WITH WHITE WINE & FRESH HERB SAUCE

Steps:

• Season chicken with pepper and salt. In skillet, heat oil over medium-high heat; brown chicken all over; about 8 minutes. Drain fat from pan.
• Add wine; cover; and simmer over medium heat for about 8 minutes or until juices run clear when chicken is pierced. Transfer chicken to serving plate; cover and keep warm.
• Add minced garlic to pan; bring to boil and boil until liquid is reduced to 1/4 cup. Reduce heat to medium-low. Whisk in butter, piece by piece. Stir in herbs of choice. Pour over chicken.

CHICKEN WITH WINE HERB SAUCE

Steps:

• Preheat oven to 350. In a small saucepan, melt butter over medium heat.
• Add onion and cook until tender, about 3 minutes.
• Stir in parsley, oregano, poultry seasoning, tarragon, marjoram and wine.
• Boil 5 minutes or until sauce is reduced by one-third.
• Arrange chicken in a 13 by 9 inch baking dish. Brush herb sauce over chicken.
• Sprinkle with Parmesan cheese and paprika. Bake 45 minutes or until chicken is done.

CHICKEN WITH WHITE WINE, ONIONS AND HERBS

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.