Wine Poached Chicken With Mushroom Sauce Recipes

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CHICKEN WITH MUSHROOM WINE SAUCE

A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.-Jill Bonanno, Loma Linda, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15



Chicken with Mushroom Wine Sauce image

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm. , Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.

Nutrition Facts : Calories 281 calories, Fat 11g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 736mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

4 bacon strips, diced
6 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
3/4 cup sliced green onions
1 large carrot, thinly sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3/4 cup chicken broth
3/4 cup white wine or additional chicken broth
1 bay leaf
2 tablespoons minced fresh parsley

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10



Contest-Winning Chicken with Mushroom Sauce image

Steps:

  • Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

CHICKEN WITH MUSHROOMS AND WINE

The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 45m

Number Of Ingredients 8



Chicken With Mushrooms and Wine image

Steps:

  • Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
  • Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
  • Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
  • Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
  • With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
  • Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams

4 chicken-breast halves (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
3 tablespoons butter, divided
1/4 cup flour
1 pound mushrooms, sliced
1/2 cup wine
Parsley, for garnish
Salt and pepper

CHICKEN LEGS IN WHITE WINE SAUCE

Make and share this Chicken Legs in White Wine Sauce recipe from Food.com.

Provided by MsPia

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Chicken Legs in White Wine Sauce image

Steps:

  • Sprinkle the chicken legs with salt and pepper. Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down.
  • Add the mushrooms, onions and garlic. Cook over medium heat until lightly browned on one side, about 3 minutes.
  • Turn the pieces and continue cooking, about 3 more minutes.
  • Pour off the fat, add the flour and blend well for about 3 minutes more.
  • Add the wine, broth, bay leaf, thyme and parsley.
  • bring to boil, cover and simmer for 15 minutes.
  • Transfer the chicken, mushrooms and onions to a serving platter.
  • Discard the bay leaf and the spring of thyme.
  • Check the seasoning and reduce the sauce, if to thin.
  • Stir in the butter and pour the sauce over the chicken. Sprinkle with some more parsley.

4 chicken legs with thigh, attached about 2 3/4 lb
2 tablespoons olive oil
1/2 lb small mushroom, cleaned
8 small white onions, peeled
2 tablespoons garlic, chopped
2 tablespoons flour
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 bay leaf
2 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 tablespoons butter

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