CHARDONNAY CHICKEN SYMPHONY
A flavorful combination of chicken, Chardonnay, olives, mushrooms, artichoke, and spices for a delightful meal with your sweetheart. Serve promptly while warm as a main dish or optionally over a bed of couscous.
Provided by SOULT
Categories Meat and Poultry Recipes Chicken
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat.
- Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
- Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add capers to the skillet, reduce heat, and simmer 3 minutes more.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 13.7 g, Cholesterol 67 mg, Fat 13.7 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 1.9 g, Sodium 768 mg, Sugar 2.1 g
ITALIAN CHICKEN CHARDONNAY
One day I needed to have dinner ready when we walked in the door after work and school. So I altered a skillet dish that my family likes into this delicious slow-cooker meal, and it was ready and waiting when we got home. It's perfect for an everyday meal but nice enough for company, too. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables., Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.
Nutrition Facts : Calories 282 calories, Fat 5g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 550mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 43g protein. Diabetic Exchanges
CHICKEN CHARDONNAY
Make and share this Chicken Chardonnay recipe from Food.com.
Provided by Erin May
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut up all Chicken Breasts into bite sized cubes.
- melt 3 tablespoons of the butter in a large skillet.
- mix together the flour and the salt and pepper meant for the batter.
- Carefully coat all chicken cubes and brown in skillet.
- Remove and place in a shallow dish and cover (this keeps juices in).
- melt down the rest of the butter.
- mix in garlic, and all spices.
- add chicken back into the mix and coat throughly.
- Add in White wine, allow to come to a boil for 5-7 minute.
- after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
- I reccomend serving this over pasta. Very tasty.
OVEN-ROASTED CHICKEN MARINATED IN CHARDONNAY
Provided by Marian Burros
Categories dinner, easy, weekday, main course
Time 38m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Split chicken in half and remove backbone and breastbone.
- Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
- Preheat oven to 500 degrees.
- Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
- Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 45 grams, Carbohydrate 2 grams, Fat 65 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1245 milligrams, Sugar 1 gram, TransFat 0 grams
ROMAN CHICKEN WITH CHARDONNAY
A delicious chicken dish made with Chardonnay that can be made in advance and reheated. Serve chicken topped with sauce and veggies and your choice of side dishes. Garnish with fresh oregano.
Provided by Rob Foote
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Drizzle 2 tablespoons oil into a saucepan over medium-high heat. Add chicken and brown, about 2 minutes per side. Transfer chicken to a plate and add remaining oil to the saucepan. Add tomatoes, bell peppers, shallots, garlic, oregano, and thyme. Saute until bell peppers are slightly wilted, 3 to 5 minutes.
- Pour stock and wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Season with salt and pepper. Return chicken to the pan and reduce heat to medium-low. Simmer until sauce is thickened and chicken juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Garnish with capers when serving.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 9.3 g, Cholesterol 157.9 mg, Fat 33.6 g, Fiber 1.9 g, Protein 35.2 g, SaturatedFat 8.8 g, Sodium 607.5 mg, Sugar 4.1 g
CHARDONNAY CHICKEN MARINADE
Make and share this Chardonnay Chicken Marinade recipe from Food.com.
Provided by ebbtide
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add dry and wet ingredients together, except the oil. Add oil slowly and whisk to emulsify.
- Marinate chicken in the marinate at least four hours or overnight.
- Remove marinate and discard.
- Bake at 350 for approx 40-50 minutes or grill over med-high heat until browned and done (approx 4-5 min per side).
- Serve with grilled peaches or pineapple, rice and veggies.
Nutrition Facts : Calories 1059.1, Fat 94.5, SaturatedFat 15.1, Cholesterol 92.8, Sodium 619, Carbohydrate 12.7, Fiber 0.5, Sugar 8.4, Protein 30.8
EASY CHICKEN CHARDONNAY CASSEROLE
This is an easy recipe that tastes great and sounds a little fancy. Our whole family gives this one a "thumbs up". I had Champagne Chicken at a restaurant and had tried to re-create it at home (with champagne, artichokes and grapes) - but I revised it so my little ones would eat it. Enjoy!
Provided by Jennibear
Categories One Dish Meal
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, combine soups, wine, milk, , broccoli, pepper and minute rice. Pour into a greased 9x13 baking dish. Top rice mixture with chicken. Place a slice of Swiss cheese on each chicken breast. Cover with bread crumbs. Pour melted butter over the top. Bake uncovered for about 35-40 minutes.
ITALIAN CHICKEN CHARDONNAY
Sent to me on line from TOH. Sounds great and something I think my family will love. It states: this is a delicious slow cooker meal, and will be ready and waiting when we got home. It's perfect for a weeknight meal
Provided by Bonnie G 2
Categories Poultry
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the paprika, salt, pepper and cayenne;
- sprinkle over chicken.
- Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker.
- In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
- Cover and cook on low for 5-6 hours or until chicken is tender.
- Stir in parsley. Serve with pasta; sprinkle with cheese.
Nutrition Facts : Calories 526.3, Fat 21.7, SaturatedFat 6.2, Cholesterol 145.3, Sodium 806.2, Carbohydrate 20.8, Fiber 8.7, Sugar 7.4, Protein 52.1
CHARDONNAY MARINATED CHICKEN OR PORK
This marinade may be smilar to some others but it's still really simple and good! I use it for chicken breasts or porkloin chops on the grill. Marinate for an hour, overnight or freeze and thaw later.
Provided by Dawn Whitted
Categories Marinades
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Combine all of the ingredients listed in a gallon ziplock baggie and mix together well. Reserve 1/4 of marinade for grilled veggies.
- 2. Place 4-6 chicken breasts or porkloin chops into the remaining marinade and refrigerate flat for 30 minutes to overnight. Turn the meat 1/2 way through marinate time. (I try to bring my meat close to room temp before cooking)
- 3. Preheat BBQ grill and grill each side of chicken breasts or porkloin chops for 4-6 minutes until no longer pink inside. Do not over cook they will become dry.
- 4. While meat is grilling chop fresh zucchini, button mushrooms, red & yellow bell pepper & green onion into bite size pieces
- 5. Place veggies in foil and pour reserved marinade over these veggies. Grill for approximately 10 minutes and serve with pork or chicken.
- 6. **Tip** purchase 4 pack mini bottles of white wine or red wine for cooking purposes to avoid opening an entire bottle of wine.
CHICKEN WITH APPLE-CHARDONNAY GRAVY
I create all my own recipes by experimenting with various ingredients in the kitchen. I love this savory slow cooker chicken dish because it's easy, affordable and fills the house with awesome aromas that make your mouth water.-Theresa Retelle, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper. Place half of the chicken in a 5-qt. slow cooker. In a bowl, combine the apples, onion and celery; spoon half of the mixture over chicken. Repeat layers., In the same bowl, whisk wine, gravy mix, garlic and herbs until blended; pour over top. Cover and cook on low for 6-8 hours or until chicken is tender. , Remove chicken to a serving platter; keep warm. Cool apple mixture slightly; skim fat. In a blender, cover and process apple mixture in batches until smooth. Transfer to a saucepan and heat through over medium heat, stirring occasionally. Serve with chicken and mashed potatoes.
Nutrition Facts :
CHARDONNAY-HERB MARINADE CHICKEN KABOBS RECIPE - (5/5)
Provided by jeknudson
Number Of Ingredients 12
Steps:
- Whisk together Chardonnay, olive oil, minced shallot, grated garlic, parsley, basil, thyme, mustard, sugar, salt, and pepper. Place half of marinade in ziploc bag with chicken and refrigerate 3-8 hours turning bag occasionally. Heat grill 350-400 degrees and thread chicken on skewers. Grill covered 11-14 minutes turning occasionally and brushing with remaining marinade during last 5 minutes. Remove chicken from grill and skewers, cover with foil and let rest for almost 10 minutes.
SOLAREFLEX SOUTHWESTERN CHARDONNAY BBQ CHICKEN
Steps:
- In a bowl, combine chardonnay, red onion, lemon juice, chopped parsley, garlic salt, brown sugar, olive oil, Worcestershire, pepper, rosemary, bay leaf, basil and garlic. Allow marinade to sit for at least 1 hour before use or 24 hours for more flavor. Place chicken in a sealable container and pour the marinade over, turning to coat the meat with the sauce. Refrigerate for 1 to 2 hours.
- On the SolaReflex 900, use a low black 3 quart pan with a clear glass lid that has a removable knob. You can also use a toaster oven size grill with drip pan inside our optional Clear box oven. Always wear sunglasses when solar cooking. Consider the focal point hot spot the same as an open flame, so use the same common sense and caution. When in direct alignment with the sun, it will reach over 900 degrees F, but normal cooking temperature with the diffused hot spot directed on your pan will heat in the 350 to 500 degree F range, depending on sun angle and sky conditions.
- Center the cooking container on the support stand, then standing behind your cooking reflector, turn the SolaReflex 900 towards the sun and direct the reflected bright hot spot down to the support stand and center it on right 2/3 of the meat. The hot spot will track right to left as sun moves, so realign the 900 to the same starting position in 25 to 30 minutes, or when the hot spot falls on the left 2/3's of your meat. Reduce heating levels by moving the pot closer to the reflector, which makes a larger hot spot. The smaller the hot spot, the higher the heat level.
- Push a probe thermometer through the hole left by the vacant knob, into the bottom of the thickest part of the meat. Normal cooking time on sunny days will be about 45 to 60 minutes, depending how done you prefer. Bright sunny days provide the fastest cooking between 9 am and 2 pm. Partial clouds will slow cooking times and lower temps, so confirm doneness with the thermometer.
- If the meat starts browning too much on top, open the lid and turn the meat only once to brown the other side.
WOLFGANG PUCK'S CHICKEN WITH CHARDONNAY AND FRESH HERBS
I found some tarragon recipes on here but this goat cheese recipe has to take the cake! I don't think I would've ever consider myself a goat cheese person but you can't deny how good this recipe is! I think Wolfgang Puck's recipe is one of the best tasting recipes I have ever made! Also, the sauce directions may seem lengthy but it was easily done while the chicken was cooking.
Provided by Angie_Bee
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F or heat a grill until hot.
- In a bowl, mix the goat cheese, half the herbs and white pepper to taste.
- Either loosen the skin of the chicken breasts or (if you use skinless breasts like I did) horizontally slice a thin layer of meat on the top of the breast almost all the way so that there is a flap.
- Take your cheese mix and put some under the skin or flap of each breast and pat it down to spread the mixture out.
- Season the chicken lightly with salt and pepper and sprinkle with extra virgin olive oil.
- Roast in the oven for 15 to 20 minutes total or cook on the grill for 10 to 12 minutes per side.
- While the chicken is cooking, put the shallot and chardonnay in a saucepan, raise to a boil and cook until the mixture is reduce to a glaze, about 1/4 cup total.
- Add the stock and reduce again, but by half.
- Add the cream and continue to cook until the sauce lightly coats the back of a spoon. Note that it is a sauce and will probably still be thin in consistency.
- Finally, add the butter in pieces to the saucepan, thoroughly melting before adding the next piece.
- Add salt and pepper to taste.
- Strain into a clean saucepan and add the remaining chopped herbs.
- Pour the sauce onto dinner plates and place sliced chicken breasts on top. Enjoy!
Nutrition Facts : Calories 555.1, Fat 37.8, SaturatedFat 21.2, Cholesterol 163.9, Sodium 326.3, Carbohydrate 6.7, Fiber 0.1, Sugar 2.3, Protein 36.1
CHARDONNAY-BRAISED CHICKEN THIGHS WITH PARSNIPS
Steps:
- preheat the oven to 425. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.
- Add the shallots, parsnips and rosemary to the skillet and cook, stirring for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.
- turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.
CHICKEN CHARDONNAY STEW
This recipe was given to me by my sister. It is simple to make and a hearty delicious meal. The chardonnay give a great flavor.
Provided by melinda gilbert
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat chicken in flour mixture.
- In dutch oven and brown chicken in 2 tablespoons of butter.
- Add more butter as needed.
- Add carrots, onion and celery on top of chicken.
- Add rest of ingredients into dutch oven and bring to a boil.
- Lower heat and simmer 1 hour.
- Remove chicken from liquid and take meat off bones.
- Liquid should be on thick side like stew.
- Add small chicken pieces back into stew.
- Add more flour for thickness or water for less thickness.
- Simmer till vegetables are tender.
Nutrition Facts : Calories 355.6, Fat 23.7, SaturatedFat 8.8, Cholesterol 111.1, Sodium 814, Carbohydrate 2.2, Sugar 1.1, Protein 21.4
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