QUICK CHICKEN AND WINE
This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!
Provided by Mayra Martinez
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
- In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
- Reduce heat and add wine. Cover and simmer over low heat for 20 minutes
Nutrition Facts : Calories 224.5 calories, Carbohydrate 1.1 g, Cholesterol 133.8 mg, Fat 12.2 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 232 mg, Sugar 0.4 g
CHICKEN WITH WINE: POLLO AL VINO COTTO
Steps:
- Directions To make the vin cotto: Combine all the ingredients in heavy-bottomed saucepan. Bring to a boil over high heat and then simmer, stirring occasionally to ensure that the honey does not burn, until the wine is reduced to 1/4 of its original amount, about 20 minutes. Remove from the heat and let cool. Remove the cinnamon sticks before using. To make the chicken: Remove the giblets, clean and pat dry the chicken. Cut the chicken into 8 pieces, leaving the bones intact. In a 12 to 14-inch saucepan, heat 2 tablespoons olive oil until hot but not smoking. Add the chicken pieces, skin side down, and brown on both sides over high heat, about 4 minutes per side, season with salt. When the chicken is brown, add onion and carrot, caramelize and toss. . Add the olives, raisins, capers, pine nuts, and almonds, deglaze with 1/2 vin cotto, reducing by 1/2. Add the remaining 1/2 cup vin cotto and turn the heat to high, so that the wine comes to a boil. In a small bowl, combine the vinegar and the sugar. Add to the pan and cook over high heat until all the wine and vinegar has evaporated. Season, to taste, with salt and pepper and serve hot, garnished with chili flakes, parsley, extra-virgin olive oil and cracked black pepper.
CHICKEN WITH WHITE WINE (POLLO AL VINO BIANCO)
Posted in response to a recipe request; recipe located in online search. Sounds like a keeper to me and I'll try it soon.
Provided by Impera_Magna
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
- Add chicken and fry until brown and crisp all over; remove to a plate.
- Add onion, garlic, carrots, celery, and ham to pan; sauté over low heat until soft but not brown.
- Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
- Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
Nutrition Facts : Calories 513.3, Fat 35.7, SaturatedFat 11.9, Cholesterol 138.1, Sodium 567, Carbohydrate 8.4, Fiber 1.2, Sugar 2.6, Protein 32
POLLO EN VINO ROJO - CHICKEN IN RED WINE
This is a very tasty chicken dish that you are sure to enjoy. My husband lived in San Miguel de Allende as a child. We both absolutely love Mexican cuisine. This is our version of a recipe we found in a Better Homes and Garden Mexican Cookbook.
Provided by Cookin Kit
Categories Chicken
Time 8h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken pieces in plastic bag in deep bowl.
- Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
- Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
- In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
- Crumble bacon and set aside.
- Drain chicken reserving marinade.
- Brown chicken pieces in reserved bacon drippings, about 15 minutes.
- Drain off fat.
- Remove garlic and bay leaf from marinade.
- Pour marinade over chicken in skillet.
- Add drained tomatoes, carrot and wine.
- Cover and cook over low heat 35- 40 minutes or until chicken is tender.
- Remove chicken.
- Stir bacon into sauce; season with salt and pepper.
- Spoon over chicken.
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