Chicken With White Wine And Herb Sauce Recipes

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
• Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
• Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

Steps:

• Season chicken with pepper and salt. In skillet, heat oil over medium-high heat; brown chicken all over; about 8 minutes. Drain fat from pan.
• Add wine; cover; and simmer over medium heat for about 8 minutes or until juices run clear when chicken is pierced. Transfer chicken to serving plate; cover and keep warm.
• Add minced garlic to pan; bring to boil and boil until liquid is reduced to 1/4 cup. Reduce heat to medium-low. Whisk in butter, piece by piece. Stir in herbs of choice. Pour over chicken.

Steps:

• Rub chicken with 2 Tbsp. dry rub. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Add remaining dry rub, chicken broth, wine and mustard to drippings in skillet; stir until blended. Bring to boil. Whisk cornstarch and cream until blended. Add to broth mixture; cook and stir 5 min. or until thickened.
• Return chicken to skillet; spoon sauce over chicken. Cook 2 to 3 min. or until chicken is done (165°F).

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:

• Preheat oven to 350°F
• Heat olive oil in a large skillet on medium heat. sprinkle chicken with garlic powder and brown on both sides. Place chicken on paper towels.
• Spoon off fat and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally until onions are soft. Put in medium mixing bowl.
• In a small bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Add in wine and broth and stir until well mixed. Add to the onion and mushrooms.
• Place chicken in a roasting pan. Pour rest of ingredients over chicken. Cover with aluminum foil and cook until meat begins to fall off the bone, about 90 minutes.