ITALIAN CHICKEN CHARDONNAY
One day I needed to have dinner ready when we walked in the door after work and school. So I altered a skillet dish that my family likes into this delicious slow-cooker meal, and it was ready and waiting when we got home. It's perfect for an everyday meal but nice enough for company, too. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables., Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.
Nutrition Facts : Calories 282 calories, Fat 5g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 550mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 43g protein. Diabetic Exchanges
CHICKEN CHARDONNAY
Make and share this Chicken Chardonnay recipe from Food.com.
Provided by Erin May
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut up all Chicken Breasts into bite sized cubes.
- melt 3 tablespoons of the butter in a large skillet.
- mix together the flour and the salt and pepper meant for the batter.
- Carefully coat all chicken cubes and brown in skillet.
- Remove and place in a shallow dish and cover (this keeps juices in).
- melt down the rest of the butter.
- mix in garlic, and all spices.
- add chicken back into the mix and coat throughly.
- Add in White wine, allow to come to a boil for 5-7 minute.
- after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
- I reccomend serving this over pasta. Very tasty.
OVEN-ROASTED CHICKEN MARINATED IN CHARDONNAY
Provided by Marian Burros
Categories dinner, easy, weekday, main course
Time 38m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Split chicken in half and remove backbone and breastbone.
- Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
- Preheat oven to 500 degrees.
- Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
- Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 45 grams, Carbohydrate 2 grams, Fat 65 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1245 milligrams, Sugar 1 gram, TransFat 0 grams
EASY CHICKEN CHARDONNAY CASSEROLE
This is an easy recipe that tastes great and sounds a little fancy. Our whole family gives this one a "thumbs up". I had Champagne Chicken at a restaurant and had tried to re-create it at home (with champagne, artichokes and grapes) - but I revised it so my little ones would eat it. Enjoy!
Provided by Jennibear
Categories One Dish Meal
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, combine soups, wine, milk, , broccoli, pepper and minute rice. Pour into a greased 9x13 baking dish. Top rice mixture with chicken. Place a slice of Swiss cheese on each chicken breast. Cover with bread crumbs. Pour melted butter over the top. Bake uncovered for about 35-40 minutes.
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- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour.
- Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.
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