CHAMPAGNE CHICKEN
Elegant and easy. Serve over hot rice.
Provided by Barbara Edwards
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Lightly dust chicken breasts with flour and a little salt and pepper.
- In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
- Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
Nutrition Facts : Calories 691.5 calories, Carbohydrate 12.8 g, Cholesterol 231.5 mg, Fat 52.5 g, Fiber 0.8 g, Protein 31.9 g, SaturatedFat 28.8 g, Sodium 709.1 mg, Sugar 1.4 g
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
CHAMPAGNE CHICKEN
Very elegant, and very easy! It's a family favorite for special occasions and even when it's not special occasion, this recipe makes any occasion special!
Provided by Rita M.
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
- Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
- In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
- Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
- Return chicken to pan and heat through. Sprinkle with chopped chives.
- Serve with white rice, wild rice or spinach fettecini.
Nutrition Facts : Calories 656.8, Fat 47.6, SaturatedFat 26, Cholesterol 247, Sodium 403.2, Carbohydrate 8.6, Fiber 0.1, Sugar 1.8, Protein 40.8
BEST ROSEMARY CHICKEN
This is a terrific recipe for anyone who cooks for one or two people. Plus, it can easily be doubled to feed more. It is perfect for fast-paced weekdays and makes a complete meal when served with buttered beans and rolls. -Luke Armstead, Oregon City, Oregon
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
ROSEMARY & GARLIC CHICKEN
Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish
Provided by Mary Cadogan
Categories Dinner
Time 1h
Number Of Ingredients 5
Steps:
- Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
- Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.
Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium
ROSEMARY CHICKEN
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
Nutrition Facts :
CHAMPAGNE & ROSEMARY CHICKEN
Make and share this Champagne & Rosemary Chicken recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Flatten chicken and dust with the flour, salt and pepper.
- In a very large skillet Melt butter and olive oil together over medium heat.
- Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes.
- Add the cream and rosemary and cook until thickened.
- Remove to a serving plate, pour sauce over chicken and garnish with parsley.
- Serve with rice.
Nutrition Facts : Calories 637, Fat 31.8, SaturatedFat 15.9, Cholesterol 268.2, Sodium 824.3, Carbohydrate 8.1, Fiber 0.3, Sugar 0.6, Protein 65.9
CHAMPAGNE CHICKEN
Champagne chicken is a wonderfully creamy chicken recipe made with mushrooms and a luscious sparkling wine cream sauce. It sounds and tastes fancy but it is an easy, 30-minute dinner recipe.
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Cut the chicken breasts in half horrizontally to make 4 thin pieces.
- In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.
- Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.
- Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.
- Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.
- Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.
- Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.
Nutrition Facts : ServingSize 1 = 1 piece of chicken + ¼ of the sauce, Calories 513 kcal, Carbohydrate 15 g, Protein 17 g, Fat 41 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 135 mg, Sodium 815 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 19 g
CHICKEN WITH ROSEMARY, GARLIC, AND TOMATO SAUCE
Fabio Trabocchi, chef and partner at Fiamma restaurant in New York City, shares one of his yummy chicken recipes with Martha Stewart Living Radio (Sirius channel 112).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Lightly season the chicken with salt and pepper. Place the chicken and rosemary in a sealed container or resealable bag. Refrigerate for at least 6 hours, or up to overnight.
- Thirty minutes before cooking, remove the chicken from the refrigerator. Reserve the rosemary.
- Place a large, deep cast-iron skillet that has a lid, or a Dutch oven, over medium-high heat. Add 1/4 cup of the olive oil and heat until hot. Working in 2 batches, sear the chicken for 4 to 5 minutes per side, or until golden brown. Transfer to a plate. If necessary, add up to another 1/4 cup olive oil between batches.
- Add the onion and garlic to the pan. Saute for 3 minutes, stirring occasionally and pressing down on the garlic cloves. Pour in the tomato sauce and stir constantly for 2 minutes.
- Add the wine, scraping the carmelized bits from the bottom of the pan with a wooden spatula or spoon. Reduce the heat to low and return the chicken to the pan. Partially cover the skillet with the lid and braise the chicken for 40 minutes, stirring occasionally. If the pan looks dry at any time, reduce the heat slightly and add some chicken stock or water.
- Add the rosemary and cook for an additional 20 minutes, or until the chicken is fork-tender. Transfer the chicken and sauce to a platter and serve.
CHICKEN WITH CHAMPAGNE AND 40 CLOVES OF GARLIC
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
- Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
- Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.
- In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1/2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don't worry if some of the garlic cloves get smashed -- they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.
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CREAMY CHAMPAGNE CHICKEN - CAFE DELITES
From cafedelites.com
5/5 (7)Estimated Reading Time 3 minsServings 4
- Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.
- Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
- Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.
- Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.
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