I am looking for a recipe with chicken and white wine.
Hope this is what you are looking for:
Apricot Chicken (Rachel Ray-Food Network)
This is a REALLY GOOD dish!
2 T. extra-virgin olive oil
2 lbs chicken tenderloins, cut in half across at an angle
salt and pepper to taste
1 lg onion, chopped
2 T. cider or white wine vinegar (I use white wine, much better flavor)
12 dried pitted apricots, chopped (easier to chop if very cold)
2 cups chicken stock
1 cup apricot all-fruit spread or apricot preserves (I find that 1 cup is too sweet for my family, so I only use 1/2 cup)
3 T. chopped flat-leaf parsley
Heat a large skillet with a lid over medium-high heat. Add oil and chicken; season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes; add vinegar to chicken, and let evaporate. Add apricots and stock. When stock comes to a bubble, add preserves, and stir to combine. Cover pan, reduce heat, and simmer 10-15 minutes. Serve chicken over rice, garnish with parsley.
Chicken in White Wine Sauce
* 2 tablespoons flour
* 1/4 teaspoon salt
* 1/4 teaspoon paprika
* 1/4 teaspoon ground black pepper
* 4 (4 ounce) boneless skinless chicken breasts
* 1 tablespoon olive oil
* 1/2 cup chicken broth
* 1/2 cup dry white wine
* 4 teaspoons grated parmesan cheese
Preheat oven to 350.
Combine first 4 ingredients in a shallow dish.
Heat oil in an ovenproof skillet over medium heat.
Add chicken; cook 2 minutes on each side or until browned.
Add broth and wine.
Bring to a boil; remove from heat.
Cover and bake at 350 for 30 minutes or until chicken is done.
Sprinkle with cheese.
Would that be the famous 'coq au vin' of Julia Childs?
Could this be it? It's one of my favorites and so easy to make.
1 envelope Lipton onion soup
white cooking wine
sliced mushrooms, either canned or fresh
Lightly brown the chicken pieces in oil
sprinkle with pepper
sprinkle with onion soup
add 1/2 cup of water and 1/2 cup of white wine
drain mushrooms, if using canned and pour over the chicken pieces.
Simmer all for about 45 minutes or until the chicken is tender.
If you want, you can add more white wine. You can also slice up an onion into rounds and put that over the the chicken pieces. Cover before simmering.
Do not add any salt as the onion soup will already have enough salt.
Chicken with Wine
1 medium lime or RealLime lime juice
2 fresh chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon chili powder
1 tablespoon vegetable oil
1 tablespoon packed brown sugar
Grated lime or lemon peel
1/3 cup wine (I prefer Limoncello)
1.About 1 hour before serving: Grate peel and squeeze juice from lime. Place chicken pieces in bowl; toss with lime juice.
2.Combine flour, salt and paprika; use to coat chicken pieces.
3.Preheat oven to 375°F.
4.In 12-inch skillet over medium-high heat, in hot vegetable oil, cook chicken pieces until browned on all sides. Arrange chicken pieces in baking pan.
5.Combine grated lime or lemon peel, brown sugar sprinkle over chicken pieces. Pour white wine over chicken and bake, uncovered, 40 to 45 minutes until chicken is fork tender, basting with pan juices while baking.
Makes 2 servings. Nutrition per serving: About 530 calories, 30 g fat, 145 mg cholesterol, 940 mg sodium.
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