Chicken And Herbs In White Wine Recipes

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WINE & HERB BAKED CHICKEN



Wine & Herb Baked Chicken image

"This scrumptious entrée is easy to prepare," says Mildred Huffman of Lexington, Virginia. "The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons dry red wine or chicken broth
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
1 cup hot cooked rice

Steps:

  • Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 677mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN WITH WHITE WINE AND HERB SAUCE



Chicken with White Wine and Herb Sauce image

This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed Spring Vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 tablespoons olive oil
1 whole (3- to 4-pound) chicken, cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons finely chopped shallots
2 tablespoons very finely chopped garlic
1/2 cup dry white wine
1 1/2 cups homemade or store-bought low-sodium chicken stock or broth
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter

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.

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

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.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN WITH WHITE WINE, ONIONS AND HERBS



Chicken With White Wine, Onions and Herbs image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Number Of Ingredients 7

Chicken breasts
Onions
Butter
White wine
Bay leaves
Thyme
Parsley

Steps:

  • In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
  • Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
  • Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
  • Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
  • Adjust seasoning. Garnish: Chopped fresh thyme.

LAVONNE'S SCRUMPTIOUS WHITE WINE CHICKEN



Lavonne's Scrumptious White Wine Chicken image

Originally prepared as a special dinner-for-two, boneless, skinless chicken breasts are prepared with a white wine combination and then slow baked to melt in your mouth for a gourmet taste without a lot of fuss.

Provided by Lavonne

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
1 teaspoon garlic powder
¼ teaspoon poultry seasoning
⅛ teaspoon seasoned salt
⅛ teaspoon ground black pepper
½ cup white wine
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season the chicken breasts with garlic powder, poultry seasoning, salt, and pepper. Place the breasts in a 9x13 baking dish. Whisk together the wine, Worcestershire sauce, and vegetable oil in a small bowl; pour the wine mixture over the chicken breasts. Cover the entire dish with aluminum foil.
  • Bake in preheated oven about 45 minutes; uncover the dish and spoon the liquid from the pan over the breasts. Recover with foil and bake until the juices run clear, another 20 to 30 minutes.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 2.3 g, Cholesterol 64.6 mg, Fat 6.1 g, Fiber 0.1 g, Protein 23.7 g, SaturatedFat 1.3 g, Sodium 128.4 mg, Sugar 0.9 g

CHICKEN AND HERBS IN WHITE WINE



Chicken and Herbs in White Wine image

Tasty chicken recipe with wine and herbs. Made with one pan for easy clean up. Serve with noodles (put cooked noodles in pan to soak up broth for 15 minutes), or make gravy (remove chicken and add cornstarch mixed with water to thicken) and serve with mashed potatoes.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 (4 pound) chicken, cut into pieces
garlic powder to taste
½ pound fresh mushrooms, sliced
1 large onion, diced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon garlic salt
¼ teaspoon black pepper
1 teaspoon poultry seasoning
1 cup dry white wine
1 (10.5 ounce) can chicken broth

Steps:

  • Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.
  • Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.
  • In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.
  • Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.

Nutrition Facts : Calories 749.9 calories, Carbohydrate 5.6 g, Cholesterol 228.3 mg, Fat 50.4 g, Fiber 1 g, Protein 58.1 g, SaturatedFat 13.7 g, Sodium 760.2 mg, Sugar 2.4 g

CHICKEN AND HERBS IN A WHITE WINE SAUCE



Chicken and Herbs in a White Wine Sauce image

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

Provided by Scarlett516

Categories     Whole Chicken

Time 2h

Yield 10 serving(s)

Number Of Ingredients 14

2 whole broiler-fryer chickens, cut into pieces
4 tablespoons olive oil
to taste garlic powder
1/2 lb fresh mushrooms, sliced
1/2 lb diced onion
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
1 cup white wine
3 cups chicken broth

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.

Nutrition Facts : Calories 489.9, Fat 33.6, SaturatedFat 8.8, Cholesterol 138, Sodium 361, Carbohydrate 4.1, Fiber 0.6, Sugar 1.8, Protein 36.6

CHICKEN WITH WHITE WINE AND HERBS



Chicken with White Wine and Herbs image

Provided by Ghille James

Categories     Wine     Chicken     Herb     Poultry     Dinner     Simmer     Boil     Peanut Free     Tree Nut Free

Yield Serves 8

Number Of Ingredients 15

8 chicken legs
3 bay leaves
1 teaspoon dried tarragon
15 black peppercorns
1-ounce bunch fresh parsley, leaves and stems separated
3/4 cup plus 1 tablespoon dry white wine
4 celery stalks, trimmed
4 medium onions, peeled
6 medium carrots, peeled
about 1 tablespoon butter
3/4 pound crimini mushrooms, quartered
2 garlic cloves, crushed
4 heaping tablespoons all-purpose flour
a dash of soy sauce
3 tablespoons heavy cream

Steps:

  • In a large pot, place the chicken legs, bay leaves, tarragon, peppercorns, parsley stalks, white wine, and 2 celery stalks. Halve two of the onions and two of the carrots and add to the pan, then pour in enough cold water to cover the legs (about 2 quarts). Cover the pan and bring to a boil, then reduce to a simmer and cook, with the lid half on, for 25 minutes, or until juices in the legs run clear.
  • Remove the chicken legs from the pan and set aside, but keep the stock simmering. Meanwhile, chop the remaining onions, carrot, and celery into small chunks.
  • In a large saucepan over low heat, heat the butter, add the chopped vegetables and a pinch of salt, and sweat for 6 to 8 minutes. Meanwhile, strip the chicken from the bones and set aside. Place the bones, skin, and trimmings back in the simmering stock pot and continue to simmer.
  • Add the mushrooms and garlic to the pan with the chopped vegetables and turn up the heat to brown all the ingredients, 3 to 4 minutes. Stir in the flour and cook gently for a minute. Strain the stock into a measuring cup and measure out 3 1/3 cups (you can freeze any extra). Add nearly all of the stock and the soy sauce to the pan of vegetables, stirring it in slowly until it comes back to a simmer and thickens. Add a little more stock if it is still too thick- it should be thick enough to coat the back of a spoon. Chop the parsley leaves and add to the pan, along with the chicken. Stir in the cream, then taste and adjust seasoning as needed.

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