Chicken Chablis Recipes

BAKED CHICKEN CHABLIS

BAKED CHICKEN CHABLIS image

Categories Chicken Mushroom Bake Low Carb

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 chicken cut up/or just breasts & thighs with skin & deboned.
seasoned flour + 2Tbl flour
1 stick butter + 2Tbl butter
1 cup chicken stock/ or broth
1 cup Rose or White wine
1/2 cup sliced long green onions
1 cup sliced canned mushrooms
1 cup canned artichoke halves

Steps:

Dust chicken with seasoned flour & melt butter in shallow baking pan. Place chicken in pan, (Skin side down) Bake uncovered in 375 oven for 30 min.Meanwhile melt 2 Tbl butter in sauce pan with 2 Tbl flour, cook for a few min & then add stock & wine- stir until thickened & smooth. Remove chicken from oven &turn pieces over & sprinkle with onions, mushrooms, & artichokes. Pour sauce over all & return to oven for 20 min or so.

PERFECT CHICKEN PICCATA

Perfect Chicken Piccata image

Briny capers and a tangy, fresh lemon sauce top tender pieces of breaded chicken in this easy, restaurant-quality recipe for chicken piccata. The sauce is so addicting, you'll want to drink it! Serve with pasta.

Provided by NicoleMcmom

Categories Chicken Piccata

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

4 (4 ounce) boneless, skinless chicken breast halves
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
⅔ cup all-purpose flour
3 tablespoons olive oil, divided
3 tablespoons butter, divided
¼ cup dry white wine, such as Pinot Grigio
3 tablespoons capers, rinsed and drained
¾ cup chicken stock
¼ cup fresh lemon juice
1 teaspoon lemon zest
¼ cup chopped fresh parsley

Steps:

Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
Remove from heat and sprinkle with parsley to serve.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.8 g, Cholesterol 89.9 mg, Fat 20.6 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 7.3 g, Sodium 1268.4 mg

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