Smothered Chicken In Wine Sauce Recipes

SMOTHERED CHICKEN IN WINE SAUCE

Steps:

• Preheat oven to 350°. Arrange chicken in a 9-inch baking dish.
• Sauté pepper, onions, garlic, and celery in butter until slightly tender. Spoon over chicken pieces.
• In same pan you sautéed vegetables, mix wine, catsup, juice, and brown sugar. Heat and stir until brown sugar melts.
• Pour sauce over chicken and vegetables, cover and bake for 1 hour.

SMOTHERED CHICKEN RECIPE

Steps:

• Over medium heat, melt butter in a large pan.
• Season Chicken with salt and pepper.
• In a shallow bowl combine flour, garlic powder, oregano, thyme and all spice. Reserve 2 Tablespoons of the flour mixture for later. Dredge chicken through mixture then add to prepared pan.
• Brown chicken for 6 minutes per side. Transfer chicken to plate and set aside.
• Whisk in reserved flour.
• Then add crumbled bacon, heavy cream, broth, wine and parmesan cheese. Stir to combine. Cook one minute until it begins to thicken,
• Add mushrooms and onions to the pan and cook 3 minutes or until tender.
• Reduce heat to medium low, add chicken breasts back to the pan and simmer covered for 20 minutes.

SMOTHERED HOME-STYLE CHICKEN

Steps:

• In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
• Bake in the preheated oven for 15 minutes.
• Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
• Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

CHICKEN WITH WINE SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture., In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.