CREAMY CHICKEN IN WHITE WINE SAUCE
This creamy white wine chicken is incredibly easy to make on a weeknight but good enough for company! It's ready in only 30 minutes for an impressive yet simple meal.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 371 kcal, Carbohydrate 3 g, Protein 25 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 136 mg, Sodium 291 mg, Sugar 1 g, ServingSize 1 serving
CRèME BACHIQUE - EASY FRENCH RECIPES
An ambrosial alternative to crème brûlée or crème caramel. Try this delicious French Crème Bachique recipe today.
Number Of Ingredients 8
Steps:
- For the caramel, put the sugar and 3 tablespoons of the water into a saucepan. Heat gently so that the sugar dissolves but don't let it boil and don't stir (although you can swirl the pan). When the sugar has completely melted turn up the heat and boil until the mixture turns to caramel - you can tell when it does by the dark gold colour and smell. As soon as it reaches the caramel stage, carefully add the rest of the water - it will hiss and splutter. Stir until any lumps have dissolved, then leave to cool completely and thicken.
- To make the creams, in a bowl beat the sugar with the eggs and egg yolks. Add the vanilla. Heat the cream and wine gently in 2 separate saucepans until they are at simmering point. Remove from the heat and add them to the eggs, the wine first, then the cream, stirring as you do so. Strain through a sieve into a jug.
- Heat the oven to 150°C/fan oven 130°C/mark 2. Put 6 buttered, metal, 125ml dariole-type moulds into a roasting tin, keeping them separate from each other. Pour the custard into the moulds, then pour boiling water into the tin to come halfway up the moulds. Cook in the oven for 35 minutes. Allow the creams to cool in the roasting tin, then remove. Cover each one and chill for 4-5 hours. If you have to chill them for longer, bring them out of the fridge about an hour before serving or the texture will be too firm.
- To serve, run a knife round each pudding, dip the moulds briefly into boiling water, then turn them on to plates and pour the caramel over them.
CREME BACHIQUE (WHITE WINE CREAM)
This surprisingly low-cal, low-fat & easy-to-fix French dessert by L.E. Audot would certainly be a lovely finale to an elegant dinner party. Enjoy! (Time does not include time for wine mixture to cool till tepid)
Provided by twissis
Categories Dessert
Time 45m
Yield 6 Ramekin Servings, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F (160°C).
- Pour wine into a saucepan & add the sugar + lemon peel (or cinnamon stick).
- Bring to a boil, remove pan from heat source & allow ingredient flavors to infuse till mixture is tepid. Remove & discard lemon peel (or cinnamon stick).
- In a bowl, stir the egg yolks w/a spoon to mix them well & add wine mixture slowly, stirring constantly.
- Pour the mixture thru a fine strainer into individual ramekins & set them in a shallow pan partly filled w/boiling water.
- Bake creams for 20 min or till set. Allow to cool slightly & serve warm -- or -- refrigerate till well-chilled & serve cold.
- NOTES: 1) The recipe did not suggest a particular wine, but did say to use a GOOD white wine. -- 2) The recipe also did not include serving or garnish suggestions, but my choice would be to use the egg whites to make some "Forgotten Cookies" & serve them w/a ramekin of the cream on a dessert plate. I do so hate wasting anything. :-).
Nutrition Facts : Calories 187.1, Fat 4.7, SaturatedFat 1.7, Cholesterol 220.3, Sodium 12.5, Carbohydrate 19.3, Sugar 17.5, Protein 2.9
WHITE WINE AND GARLIC DREAM CREAM
Don't even bother wasting your time making the usual boring alfredo!! Try this sauce and you'll never go back. The flavors are amazing and will impress any guest. One can never go wrong with white wine and garlic blended into a thick creamy peppery sauce.
Provided by Claire
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h
Yield 3
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
- Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
- When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 18.5 g, Cholesterol 91.7 mg, Fat 26 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 16.2 g, Sodium 63.9 mg, Sugar 2.9 g
PASTA WITH SMOKED SALMON, WHITE WINE, CREAM & CHIVES
Make and share this Pasta with Smoked Salmon, White Wine, Cream & Chives recipe from Food.com.
Provided by Terese
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large frying pan over medium low heat.
- Add shallots and garlic and cook, stirring occasionally, until soft, 5 minutes.
- Add wine and simmer until reduced by half, 3 minutes.
- Add cream, lemon zest and juice, chives and salmon.
- Heat over medium low heat, without boiling, until hot through, 1 minute.
- Add salt& pepper to taste.
- Meanwhile, cook pasta, drain, reserving 1/2 cup pasta water.
- Add pasta to the sauce.
- Toss well to coat, adding reserved water as needed.
- Stir through chopped parsley, if using.
- Top with Salmon roe, if using.
- Serve immediately.
CREAMY WHITE WINE SAUCE
The name says it all! A creamy, classic white wine sauce.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
- Reduce heat to low and simmer until thickened.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 3 g, Cholesterol 40.8 mg, Fat 11 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 6.9 g, Sodium 303.5 mg, Sugar 0.2 g
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