Best Chicken Breasts With White Wine Sauce And White Rice Recipes

CREAMY CHICKEN IN WHITE WINE SAUCE

Steps:

• Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
• Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
• Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
• Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.

CHICKEN WITH WHITE WINE, ONIONS AND HERBS

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.

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.

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

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

CHICKEN BREASTS WITH WHITE WINE SAUCE AND WHITE RICE

Steps:

• Start cooking rice according to package directions and allow to cook while preparing chicken dish.
• Combine olive oil, white wine, horseradish sauce, and dijon on stove over medium heat.
• Add onion slices and capers. Cover and cook for 5 minutes or until onion is starting to get tender.
• Add chicken to wine/onion sauce and cook covered over medium heat for 5-7 minutes.
• Add salt/pepper to taste and feta cheese to chicken mixture and stir over low heat until cheese is melted and chicken is cooked through.
• Serve over cooked rice.