Cheese And Wine Chicken Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Steps:

• Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
• In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
• Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

Steps:

• Place cut up chicken in a shallow pan.
• Mix all ingredients except cheese and paprika.
• Pour over chicken.
• Sprinkle with cheese and paprika.
• Bake at 325 for 1 1/2 hours.

Steps:

• Season the chicken with salt and pepper.
• In a shallow baking dish or plate, spread parmesan cheese into a layer.
• Dividing chicken into three parts, dip seasoned chicken into beaten eggs, than into parmesan cheese to coat well. Repeat until all chicken pieces have been well coated, adding more beaten eggs or parmesan cheese as needed.
• Melt butter or margarine in skillet over medium high heat.
• Cook chicken until golden brown, stirring frequently. Reduce heat and add wine, cover and simmer over low heat for 20 minutes. Serve immediately.

Steps:

• Sprinkle chicken breasts on all sides with salt, white pepper and nutmeg. In a large frying pan, heat together butter and oil. Add chicken breasts and brown lightly; turn, add mushrooms and shallots around chicken, and continue cooking until chicken breasts are lightly browned on both sides.
• Pour on wine. Cover and simmer 15 to 20 minutes, just until chicken is cooked through. Using a slotted spoon, remove chicken to a warm. serving dish; keep warm. Bring liquid to boiling, stirring until reduced by about half (about 6 minutes). Mix in cheese, cream and paprika. Cook over moderate heat, stirring, until cheese melts and sauce is slightly thickened. Salt sauce to taste. Spoon over chicken. Garnish with cherry tomatoes and a sprinkling of green onions.

Steps:

• Brown chicken breast in frying pan coated with spray oil.
• Place chicken breasts in single layer in large ovenproof casserole dish.
• Mix together soup.
• wine, mushrooms and seasonings, except paprika.
• Pour over chicken.
• Top with cheese and sprinkle lavishly with paprika.
• Bake at 325 for two hours.