CHICKEN IN WHITE WINE SAUCE
A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
- To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
- Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
- Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
- Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
- Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
- Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.
Nutrition Facts : Calories 570 calories, ServingSize 6 Servings
CHICKEN IN WHITE WINE SAUCE
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
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
CLASSIC FRENCH CHICKEN IN WHITE WINE SAUCE
By James Peterson, from Fine Cooking #31. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.
Provided by evelynathens
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium heat.
- Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.
- Pour off all but 2 Tbs of the fat from the skillet.
- Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes.
- Add the wine and chicken stock to the skillet and stir to combine with vegetables.
- Put the chicken back into the skillet. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.
- Remove the chicken from the skillet, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the skillet from the heat.
- Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.
Nutrition Facts : Calories 793, Fat 57, SaturatedFat 19.7, Cholesterol 245.9, Sodium 336.4, Carbohydrate 7.2, Fiber 1, Sugar 3.1, Protein 52.1
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