New Orleans Chicken With Creamy Wine Sauce Recipes

CHICKEN IN NEW ORLEANS WINE SAUCE

Steps:

• 1. Rinse chicken and dry.
• 2. Mix flour, salt, pepper and paprika together.
• 3. Dredge chicken in this mixture and reserve leftover mixture for later use.
• 4. Melt 2 tbsp butter in pan and brown chicken breasts both sides and set aside.
• 5. Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
• 6. Add to wine mixture chicken bouillon, water, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
• 7. Add chicken and simmer covered for 25- 30 minutes.
• 8. Once chicken is cooked, remove and add sour cream and cook until heated through.
• 9. When ready to serve pour sauce over chicken and garnish with green pepper and parsley.

NEW ORLEANS CHICKEN WITH CREAMY WINE SAUCE

Steps:

• Rinse and pat dry the chicken.
• Mix together flour, salt, pepper and paprika.
• Dredge chicken in this.
• Melt 2 TBSP only of the butter in frying pan until bubbly.
• Brown chicken on both sides.
• Set aside.
• Melt remaining butter in pan.
• Stir in remaining flour mixture until smooth.
• Add wine.
• Stir until smooth.
• Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, bell pepper and celery.
• Add chicken breasts.
• Cover and simmer for 20-25 minutes.
• Remove chicken to a plate.
• Stir in sour cream into pan.
• Cook just until heated through.
• Pour sauce over chicken and serve.

JAZZY NEW ORLEANS CHICKEN

Steps:

• In a bowl, dredge chicken in flour, turning to coat all sides. In large sauce-pan, heat oil over medium heat: brown chicken, about 8 minutes per side. Transfer to a plate.
• In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, allspice, and cayenne, stirring occasionally, for 10 minutes or until peppers are softened. stir in rice. Add stock and bay leaves.
• Nestle chicken into rice, bring to a boil. Reduce heat, cover and cook for about 20-25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Remove bay leaves. Serve sprinkled with parsley. Garnish with lemon wedges.

NEW ORLEANS WINE SAUCED CHICKEN

Steps:

• Rinse chicken, if needed. Pat dry.
• Mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture.
• Melt 2 tablespoons butter in a large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside.
• Melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth.
• Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
• Add chicken breasts. Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking.
• Remove chicken to plate.
• Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley and/or green pepper.

CROCK POT CREAMY NEW ORLEANS CHICKEN

Steps:

• Put the chicken breasts in the crock pot.
• Blend the spice mix with 2 tablespoons of warm water reserving about a teaspoon of the dry spice mix for the sauce.
• Cover and cook for 3 hours on low.
• Combine the cream cheese and soup until smooth.
• Stir in the remaining spice mix and sliced mushrooms.
• Pour the cream cheese mixture over the chicken breasts.
• Cook 1 additional hour until the chicken is cooked through.

CHICKEN IN NEW ORLEANS WINE SAUCE

Steps:

• Rinse chicken and dry.
• Mix flour, salt, pepper and paprika together.
• Dredge chicken in this mixture.
• Reserve leftover mixture.
• Melt 2 tbsp butter in pan and brown chicken breasts both sides.
• Set aside.
• Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
• Add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celery.
• Add chicken and simmer covered for 25- 30 minutes.
• Once chicken is cooked, remove and add sour cream.
• Cook until heated through.
• When ready to serve pour sauce over chicken and garnish with green pepper and parsley.

CHICKEN NEW ORLEANS

Steps:

• Turn crock pot on high while preparing ingredients.
• In crock pot, mix together both packages of bearnaise sauce mix, wine, tarragon, turmeric and garlic powder until well blended.
• Add shallots, ham, red pepper, potatoes artichokes and chicken. Stir gently.
• Cover, reduce heat setting to low and cook 6 hours.