Chickenwithwhitewinepolloalvinobianco Recipes

CHICKEN WITH WHITE WINE (POLLO AL VINO BIANCO)

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.

CHICKEN VINO BIANCO

Steps:

• Heat oil in large saute' pan.
• Dust chicken in seasoned flour.
• Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
• Remove chicken from pan and set aside.
• Add 2 Tbsp butter to pan.
• Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
• Let saute' for three minutes, stirring constantly.
• Add chicken back to pan.
• Add white wine, lemon juice and the remainder of the butter.
• Allow to come to a boil.
• Cook pasta according to directions.
• Add drained cook pasta to the pan and toss together and serve.

CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN

Steps:

• Heat oil in skillet on med-high heat.
• Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
• Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
• Stir in wine and bring to a simmer.
• Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
• Serve over cooked fetticuine or liguine noodles.