Pan Seared Chicken With Apple Red Wine Sauce Recipes

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PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

PAN-SEARED CHICKEN WITH APPLE-RED WINE SAUCE



Pan-Seared Chicken with Apple-Red Wine Sauce image

This is one of my favorite recipes, invented quickly before a dinner with relatives. Any red wine will do for this recipe, but pick a dessert wine if you can. Be careful to pound the chicken breasts thin enough so that they cook through in the pan.

Provided by KidChef

Categories     Chicken Breasts

Time 40m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour
4 (6 ounce) skinless, boneless chicken breast halves, pounded thin
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup apple juice
½ cup sweet red wine
1 tablespoon butter
salt and ground black pepper to taste

Steps:

  • Pour flour into a shallow dish. Dredge chicken through the flour, shaking off excess flour; season with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat for 1 minute. Place a small piece of chicken into the hot oil. If the oil sizzles, it is ready. Cook chicken in the hot oil until golden brown on the outside and no longer pink in the center, about 5 minutes per side. Transfer chicken to a serving dish, retaining the oil and browned bits of food in the pan.
  • Lower heat to medium and pour apple juice and red wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Let mixture sit over medium heat until sauce is a syrup-like consistency, 2 to 3 minutes. Stir butter until sauce until melted; season with salt and pepper. Spoon sauce over chicken.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.3 g, Cholesterol 104.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 37 g, SaturatedFat 3.2 g, Sodium 184.8 mg, Sugar 3.6 g

PAN-SEARED CHICKEN WITH APPLE-RED WINE SAUCE



Pan-Seared Chicken with Apple-Red Wine Sauce image

This is one of my favorite recipes, invented quickly before a dinner with relatives. Any red wine will do for this recipe, but pick a dessert wine if you can. Be careful to pound the chicken breasts thin enough so that they cook through in the pan.

Provided by KidChef

Categories     Chicken Breasts

Time 40m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour
4 (6 ounce) skinless, boneless chicken breast halves, pounded thin
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup apple juice
½ cup sweet red wine
1 tablespoon butter
salt and ground black pepper to taste

Steps:

  • Pour flour into a shallow dish. Dredge chicken through the flour, shaking off excess flour; season with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat for 1 minute. Place a small piece of chicken into the hot oil. If the oil sizzles, it is ready. Cook chicken in the hot oil until golden brown on the outside and no longer pink in the center, about 5 minutes per side. Transfer chicken to a serving dish, retaining the oil and browned bits of food in the pan.
  • Lower heat to medium and pour apple juice and red wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Let mixture sit over medium heat until sauce is a syrup-like consistency, 2 to 3 minutes. Stir butter until sauce until melted; season with salt and pepper. Spoon sauce over chicken.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.3 g, Cholesterol 104.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 37 g, SaturatedFat 3.2 g, Sodium 184.8 mg, Sugar 3.6 g

PAN-SEARED CHICKEN WITH APPLE-RED WINE SAUCE



Pan-Seared Chicken with Apple-Red Wine Sauce image

This is one of my favorite recipes, invented quickly before a dinner with relatives. Any red wine will do for this recipe, but pick a dessert wine if you can. Be careful to pound the chicken breasts thin enough so that they cook through in the pan.

Provided by KidChef

Categories     Chicken Breasts

Time 40m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour
4 (6 ounce) skinless, boneless chicken breast halves, pounded thin
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup apple juice
½ cup sweet red wine
1 tablespoon butter
salt and ground black pepper to taste

Steps:

  • Pour flour into a shallow dish. Dredge chicken through the flour, shaking off excess flour; season with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat for 1 minute. Place a small piece of chicken into the hot oil. If the oil sizzles, it is ready. Cook chicken in the hot oil until golden brown on the outside and no longer pink in the center, about 5 minutes per side. Transfer chicken to a serving dish, retaining the oil and browned bits of food in the pan.
  • Lower heat to medium and pour apple juice and red wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Let mixture sit over medium heat until sauce is a syrup-like consistency, 2 to 3 minutes. Stir butter until sauce until melted; season with salt and pepper. Spoon sauce over chicken.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.3 g, Cholesterol 104.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 37 g, SaturatedFat 3.2 g, Sodium 184.8 mg, Sugar 3.6 g

CHICKEN WITH RED WINE REDUCTION



Chicken With Red Wine Reduction image

Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding. It's amazing what a difference a simple sauce can make. Although it tastes like it came from a little corner bistro, it's extremely quick and simple. Original recipe: http://thegraystable.blogspot.com/2008/03/chicken-with-red-wine-reduction.html I did not use flour. Instead I substituted a Tom Douglas's Rub with Love chicken rub and Emeril's Chicken Rub along with my own Italian style bread crumbs. It came out amazing, just what I wanted.

Provided by FancyPants81

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt and black pepper
flour (for dredging)
3 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup chicken stock
1/4 cup red wine
1 teaspoon Dijon mustard

Steps:

  • Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
  • Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
  • When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.

Nutrition Facts : Calories 300.3, Fat 17.8, SaturatedFat 6.8, Cholesterol 98.9, Sodium 866.7, Carbohydrate 4.2, Fiber 2, Sugar 0.9, Protein 28.2

RED WINE PAN SAUCE



Red Wine Pan Sauce image

Make and share this Red Wine Pan Sauce recipe from Food.com.

Provided by Chef PotPie

Categories     Sauces

Time 15m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 7

4 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 cup low sodium beef broth or 1 cup chicken broth
3/4 cup red wine
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard, preferably grainy
kosher salt & freshly ground black pepper

Steps:

  • In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
  • Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.

Nutrition Facts : Calories 151.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 33.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.9, Protein 0.5

PAN SEARED STEAKS WITH RED WINE PAN SAUCE



Pan Seared Steaks With Red Wine Pan Sauce image

Make and share this Pan Seared Steaks With Red Wine Pan Sauce recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 (8 ounce) steaks, 1 1/2 - 1 3/4 inches thick AT ROOM TEMPERATURE
salt & freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
4 sprigs thyme
1 shallot, sliced thin
1 shallot, finely minced
1 cup low-sodium beef or 1 cup low sodium chicken broth
1 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon minced parsley
2 tablespoons unsalted butter
salt and pepper

Steps:

  • Season steaks generously on all surfaces with salt and pepper.
  • Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
  • Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat and rotate to all four sides. Continue to cook until instant-read thermometer inserted in to center of steak registers 115-125°F for rare to medium-rare.
  • Remove steaks from pan to a platter, pour juices, shallots and thyme from pan over steaks, tent loosely with aluminum foil and allow to rest for about ten minutes. Meanwhile, make pan sauce.
  • For the sauce: While steak is resting, Add shallot to pan and cook using pan's residual heat, stirring frequently, until softened, about 30 seconds. Add broth, wine, mustard and stir to combine. Simmer over high-heat until reduced to about 1/3 of a cup, 4 to 5 minutes. Remove pan from heat; whisk in parsley, butter, and lemon juice. Adjust seasoning.

Nutrition Facts : Calories 981.7, Fat 68.9, SaturatedFat 28.1, Cholesterol 258.3, Sodium 226.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 72

CHICKEN WITH RED WINE CREAM SAUCE



Chicken with Red Wine Cream Sauce image

My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. -Sarah Campbell, Terre Haute, IN

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon butter
4 bone-in chicken thighs (1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry red wine
1 garlic clove, minced
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Steps:

  • In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.

Nutrition Facts : Calories 361 calories, Fat 28g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 398mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.

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