Griddle Chicken With White Wine Jus Recipes
MARINATED GRILLED CHICKEN WITH WHITE WINE, GARLIC AND LEMON
This recipe is so good. I took it in the issue of June 2006 of Coup de Pouce. The preparation time includes the 2 hours for marinade.
Provided by Boomette
Categories Chicken Breast
Time 2h12m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.
- Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.
- Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.
Nutrition Facts : Calories 370.1, Fat 22.3, SaturatedFat 5.7, Cholesterol 106.2, Sodium 514.2, Carbohydrate 6.1, Fiber 0.6, Sugar 3.9, Protein 32.9
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
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- Remove and discard giblets from chicken. Place chicken, breast side up, on a clean work surface. Using a sharp knife, carefully cut on either side of the breastbone, cutting along the ribs to debone the breast halves without detaching them from the bird. Using kitchen shears, remove the backbone, separating the chicken into 2 halves. Discard ribs and breastbone; reserve backbone. Using a knife, remove the last 2 wing joints of each wing, leaving the first joint attached to the breast; reserve wing pieces. Sprinkle chicken halves all over with salt; set aside.
- Heat 1 tablespoon oil in a medium saucepan over medium-high. Add chicken wing pieces and backbone; cook, stirring occasionally, until browned, 8 to 10 minutes. Add carrot, celery, and shallot; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add wine; cook, scraping bottom of pan to loosen any browned bits, until liquid has almost completely reduced, 1 to 2 minutes. Add stock; bring to a boil over medium-high. Reduce heat to medium-low; cook, uncovered, until mixture reduces to about 3/4 cup, 25 to 30 minutes. Pour mixture through a fine wire-mesh strainer into a heatproof bowl; discard solids. Skim and discard fat from strained stock mixture.
- While stock mixture reduces, heat remaining 2 tablespoons oil in a large (12-inch) cast-iron skillet over medium-high. Arrange chicken halves, skin sides down, in skillet. Sprinkle flesh sides of chicken evenly with pepper. Place a second heavy skillet on top of chicken; cook, undisturbed, until chicken is mostly opaque and skin edges are lightly browned, about 20 minutes. Remove top skillet from chicken; continue cooking, skin sides down, until skin is golden and releases from skillet, 5 to 8 minutes. Flip chicken halves; cook until a thermometer inserted in thickest portion of chicken just registers 155°F, 1 to 4 minutes. Let rest 10 minutes (internal temperature will rise to 165°F).
- Return stock mixture to pan over medium-low. Add butter; cook, whisking constantly, until melted, about 2 minutes. Stir in parsley and lemon juice; season with salt to taste. Keep sauce warm over low until ready to serve. Serve chicken over cooked polenta with warm sauce.
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