Creamy White Wine Chicken And Linquine Recipes

CREAMY CHICKEN ON LINGUINE

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

CREAMY CHICKEN IN WHITE WINE SAUCE

Steps:

• Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
• Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
• Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
• Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.

WHITE WINE LINGUINE

Steps:

• Bring a large pot of generously salted water to a boil. Add the pasta and boil just until the pasta can fully bend but remains undercooked, 5 to 6 minutes.
• Before draining the pasta, ladle 1 cup (237 ml) of the pasta water into a measuring cup. Drain the pasta.
• Meanwhile, in a large, deep-sided skillet over medium-low heat, warm the olive oil until hot and shimmery. Add the garlic and cook until golden, 2 to 3 minutes.☞TESTER TIP: Be careful not to let the garlic brown or it'll taste bitter.
• Remove the skillet from the heat. Slowly and carefully add the bottle of Sauvignon Blanc as it may splatter at first.
• Pour in the chicken broth. Raise the heat to medium-high and bring to a boil.
• Add the drained pasta to the skillet along with 1/2 cup (118 ml) of the reserved pasta water. Season with salt and freshly ground pepper. Keep the mixture at a boil and use tongs to toss the pasta frequently to prevent sticking.
• Cook until the pasta is al dente, tender yet firm to the bite, and the liquid has been almost but not completely absorbed, tossing frequently, about 10 minutes.
• If needed, add a little more of the reserved pasta water to keep the sauce slightly loose. Keep a watchful eye as cooking times will differ depending on the type and brand of pasta.
• Add the cheese, a little at a time, while tossing with the tongs so the cheese melts evenly and doesn't stick to the skillet.
• If a thinner sauce is desired, toss in a little more of the reserved pasta water. Keep in mind the sauce will thicken upon standing.
• Turn off the heat and add the butter, gently tossing to create a silky glaze. Taste and adjust the seasonings, if necessary.
• Drizzle lightly with more oil. Season with freshly ground pepper and more cheese and serve immediately.

CREAMY WHITE WINE CHICKEN AND LINQUINE

Steps:

• Preheat oven to 325 degrees F (450 degrees F for bone-in chicken).
• In a large saucepan, melt butter in low heat. Stir in green onion, dressing mix and chardonnay. Summer for 3-5 minutes.
• Place chicken in a baking dish and cook in pre-heated oven for 30 minutes.
• While chicken is baking, mix in golden mushroom soup and heavy cream in saucepan with wine/onion mix Summer on low until thickened.
• Pour saucepan mixture on top of chicken and cook an additional 30 minutes. Stir mixture and pour over chicken with ladle every 5 minutes.
• Approximately 20 minutes before chicken is done, bring a large pot of lightly salted water to a boil and add linguine.
• Drain pasta and remove chicken from oven. Serve chicken and sauce over linguine.
• Enjoy.

CREAMY WHITE WINE CHICKEN

Steps:

• In a large frying pan, melt half of the unsalted butter and cook chicken over medium heat for about 8 minutes, turning once (4 minutes each side).
• In large sauté pan melt half of the unsalted butter and stir in the chopped scallion, garlic powder, Marjoram, cayenne pepper, salt and lemon juice. Cook over medium heat for 2 minutes.
• Add cream, chardonnay and chicken broth and cook an additional 3 minutes.
• Add all-purpose flour to sauce to thicken. Stir mixture until smooth and consistent.
• Pour the creamy wine sauce into the frying pan with the chicken and lower the heat. (do not drain the drippings from the frying pan).
• Cover frying pan and simmer for ten minutes, stirring until the sauce often.
• Remove frying pan from heat and let stand 5 minutes.
• Cook egg noodles per directions, until el dente.
• Place egg noodles and top with chicken breast. Pour top of noodles and chicken breasts with cream sauce. Cover top with Shredded Parmesan Cheese.
• (you can use fettuccine noodles instead of egg noodles).