Williams Sonoma Chicken Breasts With White Wine Dijon 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.

WILLIAMS-SONOMA CHICKEN BREASTS WITH WHITE WINE DIJON SAUCE

Steps:

• Trim any fat from the chicken breasts. Rinse and pat dry with paper towels.
• One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap and, using a rolling in, roll across the thickest part of the breast to flatten to an even thickness of about 1/2 inch (12 mm).
• In a large, preferably nonstick saute pan or frying pan over medium-high heat, melt the butter with the oil. When foaming, add the chicken breasts and sprinkle with salt and pepper to taste.
• Saute, adjusting the heat as needed to keep the breasts from releasing their juices, until golden and just tender, about 5 minutes on each side. Tip: To test for doneness, insert the tip of a sharp knife into the center of each breast; the juices should run clear and the meat should no longer be pink at the center.
• Transfer to a warmed plate and keep warm.
• Pour off any excess fat from the pan and return the pan to medium-low heat. Add the shallots and saute, stirring, until translucent, 1-2 minutes.
• Add the mustard, cream, and white wine, raise the heat to medium and stir with a wooden spoon, scraping up any browned bits stuck to the pan bottom. Cook, stirring, until thickened and blended, 2-3 minutes.
• Taste the sauce and adjust the seasonings. Return the chicken breasts to the pan and turn the breasts over several times to coat them well with the sauce and to heat them through.
• Transfer to a warmed platter or individual dishes and spoon the sauce over the breasts.
• Sprinkle with chopped parsley and serve at once.

WILLIAMS-SONOMA CHICKEN AND DUMPLINGS

Steps:

• Trim chicken of excess skin and fat.
• Place chicken in a slow cooker. Pour in cold water to cover by 1 inch and add carrots, onion, celery, and bay leaf. Cover and cook 3-4 hours on high or 6-7 hours on low, or until chicken is falling off the bones.
• Remove chicken from the slow cooker and set aside to cool. When chicken is cool enough to handle, remove the meat and shred into large pieces.
• Strain broth into a large saucepan. Bring to a boil, reduce heat to medium-high, and cook until reduced to 6 cups, about 10 minutes.
• In a large saucepan over medium-high heat, melt the butter. Add flour and whisk until smooth. Pour in the reduced broth, raise the heat to high, and bring to a boil. Cook, whisking constantly, until smooth and thickened, 8-10 minutes. Add chicken and season with salt and pepper. Transfer to slow cooker and set temperature to high.
• For Dumplings: In a bowl, stir together flour, baking powder, and 1/2 teaspoon salt. Add butter and work into the dry ingredients with fingers or pastry cutter until the texture of small peas. Gently stir in the milk and egg to form a sticky batter. Drop heaping spoonfuls of dough into simmering sauce and chicken, reduce heat to low, cover, and cook until dumplings are fluffy, about 30 minutes.
• You may also cook in a large Dutch oven. Cook chicken 2 hours; follow other directions but cook only 15 minutes after adding dumplings.