Chickenchardonnay Recipes

ITALIAN CHICKEN CHARDONNAY

Steps:

• Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables., Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.

CHARDONNAY CHICKEN

Steps:

• Preheat oven to 425°F.
• Mix flour, salt and 1/4 teaspoon pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
• Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
• Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until chicken is done.
• Remove chicken from pan, cover and keep warm.
• Return the pan to medium-low heat. Add the chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
• Place the chicken on warm plates. Pour sauce over chicken and serve immediately.

CHARDONNAY CHICKEN SYMPHONY

Steps:

• Heat olive oil in a skillet over medium heat.
• Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
• Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add capers to the skillet, reduce heat, and simmer 3 minutes more.

CHICKEN CHARDONNAY

Steps:

• Cut up all Chicken Breasts into bite sized cubes.
• melt 3 tablespoons of the butter in a large skillet.
• mix together the flour and the salt and pepper meant for the batter.
• Carefully coat all chicken cubes and brown in skillet.
• Remove and place in a shallow dish and cover (this keeps juices in).
• melt down the rest of the butter.
• mix in garlic, and all spices.
• add chicken back into the mix and coat throughly.
• Add in White wine, allow to come to a boil for 5-7 minute.
• after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
• I reccomend serving this over pasta. Very tasty.

CHICKEN WITH TARRAGON AND WHITE WINE

Steps:

• For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
• For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
• To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

CHICKEN BREASTS IN CHARDONNAY SAUCE

Steps:

• Butterfly the chicken. Season with salt & pepper. Place the chicken between 2 sheets of wax paper. Flatten lightly with a meat pounder. Dredge in flour.
• Heat 3 tablespoons of butter in a large skillet. Saute the diced vegetables over low heat for 1 minute. Add broth. Cover, and cook for about 5 minutes. Remove vegetables.
• In the same skillet, add remaining butter. Add chicken. Saute on medium heat 1 minute. Turn chicken over. Add cooked vegetables. Add chardonnay. Bring to a boil. Stir in cream. Reduce heat and cover. Cook about 5 minutes. If the sauce is too thick, add broth. Serve over pasta or rice.

OVEN-ROASTED CHICKEN MARINATED IN CHARDONNAY

Steps:

• Split chicken in half and remove backbone and breastbone.
• Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
• Preheat oven to 500 degrees.
• Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
• Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.

CHICKEN WITH APPLE-CHARDONNAY GRAVY

Steps:

• Sprinkle chicken with salt and pepper. Place half of the chicken in a 5-qt. slow cooker. In a bowl, combine the apples, onion and celery; spoon half of the mixture over chicken. Repeat layers., In the same bowl, whisk wine, gravy mix, garlic and herbs until blended; pour over top. Cover and cook on low for 6-8 hours or until chicken is tender. , Remove chicken to a serving platter; keep warm. Cool apple mixture slightly; skim fat. In a blender, cover and process apple mixture in batches until smooth. Transfer to a saucepan and heat through over medium heat, stirring occasionally. Serve with chicken and mashed potatoes.

EASY CHICKEN CHARDONNAY CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a bowl, combine soups, wine, milk, , broccoli, pepper and minute rice. Pour into a greased 9x13 baking dish. Top rice mixture with chicken. Place a slice of Swiss cheese on each chicken breast. Cover with bread crumbs. Pour melted butter over the top. Bake uncovered for about 35-40 minutes.

GARLIC-BRAISED CHICKEN

Steps:

• Heat oven to 350 degrees.
• In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
• Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.