Chicken In Wine Sauce Recipes

Steps:

• Preheat oven to 350.
• Combine first 4 ingredients in a shallow dish.
• Dredge chicken in flour mixture.
• Heat oil in an ovenproof skillet over medium heat.
• Add chicken; cook 2 minutes on each side or until browned.
• Add broth and wine.
• Bring to a boil; remove from heat.
• Cover and bake at 350 for 30 minutes or until chicken is done.
• Sprinkle with cheese.

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.

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
• Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

Steps:

• Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
• Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
• In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

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:

• In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
• Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
• Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

Steps:

• Arrange chicken in a round microwave-safe dish. Sprinkle with salt and pepper. Combine wine or broth and lemon juice; pour over chicken. Sprinkle with onions and thyme. , Microwave, uncovered, on high for 3-4 minutes. Turn chicken; cook 1-3 minutes longer or until juices run clear. Remove chicken and keep warm, reserving juices. , In a small microwave-safe bowl, melt butter. Stir in flour until smooth. Gradually stir in 1/2 cup reserved juices. Discard remaining juices. Microwave, uncovered, on high for 30-90 seconds or until bubbly, stirring twice. Stir in browning sauce. Serve over chicken.

Steps:

• Preheat the oven to 350 degrees F.
• Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste.
• Layer the cheese slices on top.
• In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese.
• Sprinkle stuffing mix on top and drizzle with melted butter.
• Bake for 45 minutes.
• Remove from the oven and serve.

Steps:

• Brown chicken in skillet in the butter.
• Combine the Heinz 57 sauce and the wine, and pour over the chicken.
• Cover and simmer for 30 to 40 minutes'til tender, basting frequently.
• Remove cover the last 10 minutes of cooking.
• Spoon sauce over the chicken.