Chicken With White Wine And Mushroom Reduction Recipes

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
• Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
• Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
• Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
• Finish and Serve: Garnish with parsley and serve hot.

CHICKEN WITH MUSHROOMS AND WINE

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.

CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE

Steps:

• Preheat oven to 200°F.
• Season chicken with salt and pepper. Lightly dredge in flour.
• Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
• Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
• Set aside in a warm oven.
• Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
• Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
• Top the chicken with the mushroom sauce and serve.

CHICKEN WITH WHITE WINE AND MUSHROOM REDUCTION

Steps:

• Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
• Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
• Dredge chicken in flour mixture.
• Preheat a large, heavy skillet or electric frying pan to med-high.
• Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
• Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
• Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
• De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
• Add can of cream of mushroom soup and stir well until all lumps are gone.
• Return mushrooms, onions and chicken tenders to sauce, stir well.
• Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
• Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
• Serve and enjoy.

WINE-POACHED CHICKEN WITH MUSHROOM SAUCE

Steps:

• Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
• Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
• Pour mushroom sauce over chicken. Garnish with parsley.

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

CHICKEN MEDALLIONS IN WHITE WINE REDUCTION

Steps:

• Preheat oven to 500 degrees.
• Combine the salt, pepper, and garlic powder in a zip closure bag.
• Very lightly oil the chicken with olive oil.
• Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
• Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
• Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
• Add ¼ cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist).
• Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
• Remove skillet from oven; transfer chicken to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for 35- 45 minutes if needed.
• Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped onion and cook for a minute or so. Add ½ cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
• Add the wine and bring to a boil to reduce the volume of the sauce by about half.
• If holding the final preparation, stop at this point, cover skillet, and turn heat off.
• Just before serving, slice the chicken into ¾" to 1" medallions.
• Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper.
• Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
• Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM

Steps:

• Season chicken with salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
• Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
• Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.