Maureens Chicken With Wine Recipes

QUICK CHICKEN AND WINE

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

MAUREEN'S CHICKEN WITH WINE

Steps:

• You can marinate this if you like but it is not necessary.
• Put the ingredients in a roasting pan and mix. Then drop the chicken in the pan.
• Bake 1 ½ hours at 375 degrees. Baste the chicken at least once to get a great color on the skin. If you cook it for 2 hours the meat will fall off the bone.
• If you use boneless skinless chicken breasts only cook 45 - 50 minutes.
• I serve with green beans and rice.
• Enjoy!

WINE ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
• Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
• Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
• Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

BAKED CHICKEN WITH WINE

Steps:

• Coat chicken with seasoned flour.
• Melt 4 tablespoons butter in shallow baking dish.
• Put chicken in pan, skin side down; bake, uncovered at 350°F for 45 minutes (or until almost tender).
• Meanwhile, melt 2 tablespoons butter in saucepan and sauté mushrooms.
• When cooked and the liquid is mostly reabsorbed, add 2 more tablespoons of butter.
• Stir in flour.
• Add bouillon and wine, cook, stirring constantly, until thick and smooth.
• Remove chicken from oven.
• Turn pieces over.
• Sprinkle with onions, mushrooms and artichokes.
• (Thinly sliced water chestnuts or halved cherry tomatoes may also be used). Pour over sauce.
• Return to oven.
• Reduce heat to 325°F.
• Bake 20 to 30 minutes longer.

MAUREEN'S CHICKEN SCHNITZEL-LITE

Steps:

• Preheat oven to 350 degrees F.
• Place chicken breasts between 2 sheets of heavy plastic wrap and pound to 1/2" thickness.
• Salt and pepper to taste.
• Place flour in shallow dish.
• Combine egg and mustard in another shallow dish.
• Combine breadcrumbs, cheese, parsley, chives and garlic in another shallow dish and mix to blend.
• Dredge each chicken breast in flour; then in egg mixture; then in breadcrumb mixture to coat evenly.
• Heat olive oil in heavy ovenproof skillet over MED-HI heat.
• Saute chicken on one side until browned about 2 1/2 minutes.
• Remove from heat; and turn chicken to place unbrowned side down in skillet.
• Place in oven and bake for 10 minutes or until chicken is done and browned on underside.
• Serve with lemon wedges.

MAUREEN'S CHICKEN BROTH WITH VERY LOW SODIUM

Steps:

• Wash the chicken, put it into a large stockpot, and cover with the water.
• Bring all the ingredients to a boil over moderate heat.
• Lower the heat to a constant simmer and skim the fat and scum that rise to the top of the water. Continue to simmer (do not boil), skimming foam from the water during the cooking period. Cook for about 3 hours.
• When ready, remove and strain the ingredients through a sieve with a fine mesh. Discard the vegetables and bay leaves.
• Remove the chicken meat from the bones. (The meat can be used in soups, casserole dishes, fried rice, etc.).
• Cool the broth, then chill in the refrigerator.
• Remove the fat that rises to the surface.
• You can save the broth in canning jars in your refrigerator for future use; it will keep for up to a week.
• Or you can freeze the broth in vacuum-sealed bags or quart jars filled only 2/3 full for up to 3 months.

MAUREEN'S CROCK POT BEEF & CARROTS IN WINE

Steps:

• Spray skillet with cooking oil. Saute onions and transfer to crock pot. Sprinkle meat with McCormicks Montreal Steak seasoning, then brown on all sides in skillet. Transfer to crock pot.
• Add bag of carrots to crock pot.
• Poor beef buillion broth into crockpot.
• Add 3/4 cup red wine to crockpot.
• Cover and cook 5-6 hrs on high, or 10-12 hrs on low.
• Follow package directions for Gravy, substituting 1/2 cup of liquid from crock pot for 1/2 cup of water.
• Serve with mashed potatoes, dinner rolls, and the remaining wine!

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.