Creamy White Wine Chicken Recipes

CREAMY CHICKEN IN WHITE WINE SAUCE

Steps:

• Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
• Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
• Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
• Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.

CHICKEN IN GARLIC WHITE WINE CREAM SAUCE

Steps:

• Lightly brown both sides of chicken in olive oil.
• Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
• Add wine and Worcestershire sauce and cook an additional 2 minutes.
• Lower heat and add cream, salt, pepper, basil, and parsley.
• Too high of heat will cause the cream to curdle.
• Simmer on low 20-25 minutes until done.

CREAMY WHITE WINE CHICKEN

Steps:

• In a large frying pan, melt half of the unsalted butter and cook chicken over medium heat for about 8 minutes, turning once (4 minutes each side).
• In large sauté pan melt half of the unsalted butter and stir in the chopped scallion, garlic powder, Marjoram, cayenne pepper, salt and lemon juice. Cook over medium heat for 2 minutes.
• Add cream, chardonnay and chicken broth and cook an additional 3 minutes.
• Add all-purpose flour to sauce to thicken. Stir mixture until smooth and consistent.
• Pour the creamy wine sauce into the frying pan with the chicken and lower the heat. (do not drain the drippings from the frying pan).
• Cover frying pan and simmer for ten minutes, stirring until the sauce often.
• Remove frying pan from heat and let stand 5 minutes.
• Cook egg noodles per directions, until el dente.
• Place egg noodles and top with chicken breast. Pour top of noodles and chicken breasts with cream sauce. Cover top with Shredded Parmesan Cheese.
• (you can use fettuccine noodles instead of egg noodles).