CHICKEN BREASTS IN CREAMY WHITE WINE SAUCE
These skillet chicken breasts in rich and creamy white wine sauce are simple enough for weeknight dinner, yet indulgent enough for special occasion.
Provided by Shinee D.
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil for pasta. Generously salt it.
- Meanwhile, cut each chicken breast horizontally (if desired, you can butterfly it as shown here) and season with salt on both sides. And dice shallot, slice garlic, trim and cut asparagus.
- When the pasta water comes to a boil, add pasta and cook it al dante according to package directions.
- As soon as you drop the pasta in boiling water, heat a large stainless steel or cast iron skillet over medium high heat. (I used 12-inch skillet.)
- Add 1 tablespoon of olive oil.
- Add chicken breasts into the sizzling hot skillet in a single layer. (Work in batches, if needed.)
- Sear chicken without disruption until golden crust forms, 2-3 minutes . If they are still stuck to the pan, it means they are not ready. Don't force it. Try again in about 30 seconds.
- Using a pair of kitchen tongs, flip the chicken and cook the other side for another 2 minutes. Chicken doesn't need to be cooked all the way through at this point. Remove the chicken onto a clean plate.
- Repeat with the remaining oil and chicken.
- When all the chicken are cooked, reduce heat to medium low and add shallots. Cook until nice and aromatic.
- Add garlic and cook for a minute, stirring frequently.
- Add wine. (Be careful as it might splatter when you add wine.) Deglaze the pan by scraping the bits off the bottom of skillet with a wooden spoon, about 1 minute.
- Pour in heavy cream and add chicken and asparagus. Cook gently for about 5 minutes.
- Once the pasta is cooked, drain the pasta and reserve about ½ cup of pasta cooking water.
- Add pasta and lemon juice. Toss to combine. Salt to taste. If needed, add reserved pasta cooking water to thin out the sauce. Serve immediately with freshly grated parmesan cheese.
Nutrition Facts : Calories 436 kcal, Sugar 2 g, Sodium 882 mg, Fat 22 g, SaturatedFat 10 g, Carbohydrate 32 g, Fiber 1 g, Protein 22 g, Cholesterol 103 mg, ServingSize 1 serving
CREAMY CHICKEN AND PASTA
Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it's so quick and easy! -Elaine Moser, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 431 calories, Fat 25g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 420mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
CREAMY WHITE WINE SAUCE AND ITALIAN CHICKEN OVER PASTA
This is a super easy, ultra tasty recipe that calls for white wine, a packet of Italian dressing mix, chicken and pasta. Upon my first time making it, I already had leftover cooked chicken breast, so I made the sauce on the stovetop and let simmer for 20 minutes, chopped the chicken and added it to the sauce and served over pasta. I used 1-1/2 cups of white wine to yield a sauce that was a little more runny, but consistency is a matter of preference. I also used 2 freshly chopped roma tomatoes, rather than the sundried.
Provided by Thumbs
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix and garlic. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted. Place chicken in single layer in baking dish and pour the above mixture over. Cover and cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with tomatoes, chives and parmesan cheese. Don't forget to save some of the white wine to complement dinner!
Nutrition Facts : Calories 1002, Fat 44.4, SaturatedFat 20.3, Cholesterol 164.7, Sodium 825.2, Carbohydrate 93.1, Fiber 3.9, Sugar 5.6, Protein 48.3
CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE
This is simple and a crowd pleaser! Intense combination of flavors that will have them back for seconds!
Provided by aneunayme
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken breasts into bite-sized pieces.
- Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
- Cook until onion is tender.
- Add tomatoes, wine, salt and pepper to taste.
- Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
- Drain pasta al dente,place into serving dish and toss with olive oil.
- Pour chicken mixture over pasta.
- Serve with fresh salad and garlic toast.
- I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.
CREAMY WHITE WINE CHICKEN
Make and share this Creamy White Wine Chicken recipe from Food.com.
Provided by Michael Kinsel
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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).
Nutrition Facts : Calories 706, Fat 35.3, SaturatedFat 16.5, Cholesterol 198.3, Sodium 886.1, Carbohydrate 48, Fiber 2.7, Sugar 2.2, Protein 41.1
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