Quick Easy Chicken In Wine Sauce Recipes

CHICKEN IN WHITE WINE SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

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

EASY WINE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.

CHICKEN AND WINE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
• Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

WINE SAUCE CHICKEN

Steps:

• Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
• Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
• In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

CHICKEN WITH WINE SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture., In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

CHICKEN IN WINE SAUCE

Steps:

• Arrange chicken in a round microwave-safe dish. Sprinkle with salt and pepper. Combine wine or broth and lemon juice; pour over chicken. Sprinkle with onions and thyme. , Microwave, uncovered, on high for 3-4 minutes. Turn chicken; cook 1-3 minutes longer or until juices run clear. Remove chicken and keep warm, reserving juices. , In a small microwave-safe bowl, melt butter. Stir in flour until smooth. Gradually stir in 1/2 cup reserved juices. Discard remaining juices. Microwave, uncovered, on high for 30-90 seconds or until bubbly, stirring twice. Stir in browning sauce. Serve over chicken.

EASY CHICKEN IN WINE SAUCE

Steps:

• In a large skillet, heat the oil and garlic over medium heat.
• Add chicken to the skillet and cook for 7 - 10 minutes. Season with black pepper.
• Add white wine and cook for an additional 2 minutes.
• Remove chicken to a platter.
• Saute tomatoes in the skillet until tender.
• Place tomatoes over the chicken and cover with pan drippings.

CHICKEN IN WINE SAUCE

Steps:

• Preheat the oven to 350.
• Place sliced mushrooms in a lightly greased 9x13 inch baking dish.
• Arrange chicken over mushrooms.
• Combine cornstarch and water in a small bowl, stirring until smooth.
• Stir in olive oil and next 5 ingredients.
• Pour over chicken.
• Bake uncovered at 350 for 1 hour or until chicken is done, basting occasionally.
• Serve over rice.

CHICKEN IN OLIVE-WINE SAUCE

Steps:

• In 10-inch skillet, cook bacon, onion, garlic and rosemary over medium-high heat about 8 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon; set aside.
• Add chicken to skillet. Cook about 5 minutes, turning frequently, until chicken is brown. Add olives, wine and bacon. Cover and cook about 12 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Place chicken mixture on serving platter. Sprinkle with croutons and parsley.

QUICK CHICKEN AND WINE

Steps:

• Season the chicken with salt and pepper.
• In a shallow baking dish or plate, spread parmesan cheese into a layer.
• Dividing chicken into three parts, dip seasoned chicken into beaten eggs, than into parmesan cheese to coat well. Repeat until all chicken pieces have been well coated, adding more beaten eggs or parmesan cheese as needed.
• Melt butter or margarine in skillet over medium high heat.
• Cook chicken until golden brown, stirring frequently. Reduce heat and add wine, cover and simmer over low heat for 20 minutes. Serve immediately.

CHICKEN WITH WHITE WINE SAUCE

Steps:

• In a large skillet, melt 1 teaspoon butter over medium-high heat; saute almonds until lightly browned, 2-3 minutes. Remove from pan., In a shallow bowl, mix flour and seasonings. Dip chicken in mixture to coat lightly. In same pan, heat remaining butter over medium heat; cook chicken, covered, until browned, 3-4 minutes per side., Add wine; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-6 minutes. Sprinkle with almonds.

QUICK CHICKEN BREASTS IN CURRANT WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• In a skillet sauté the shallot with the butter until slightly soft, then add the chicken breasts and cook on each side until browned.
• Place browned chicken baking dish.
• Deglaze pan with the vermouth, then stir in the remaining ingredients; pour currant sauce over the chicken in the baking dish.
• Bake at 350 degrees F for 25 minutes or until juices run clear.
• Serve with wild rice.
• Makes 4 servings.