Best Chicken Con Vino E Aglio With Wine And Garlic Recipes

GARLIC WINE CHICKEN

Garlic Wine Chicken image

An awesome dish to serve for any occasion, that's also easy to prepare. I have been cooking professionally for 9 years and in many different places, and this dish 'took off' every place that I tried it! Can be served over rice or capellini pasta (I prefer pasta) with your favorite mixed vegetables.

Provided by John Sedlock

Categories World Cuisine Recipes European Italian

Time 25m

Yield 1

Number Of Ingredients 10

Ingredients

1 skinless, boneless chicken breast half - pounded thin
1 tablespoon vegetable oil
¼ cup all-purpose flour
ground black pepper to taste
½ tablespoon chopped garlic
4 mushrooms, chopped
½ lemon
1 ½ cups Chablis or other dry white wine
2 tablespoons butter, room temperature
2 ounces cooked angel hair pasta

Steps:

In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

Nutrition Facts : Calories 1014.6 calories, Carbohydrate 67 g, Cholesterol 129.5 mg, Fat 40.5 g, Fiber 6.2 g, Protein 40.2 g, SaturatedFat 16.9 g, Sodium 379.2 mg, Sugar 2.3 g

CHICKEN AND PEPPERS IN GARLIC WINE SAUCE

Chicken and Peppers in Garlic Wine Sauce image

Pollo con Pimientos, Ajos y Vino Blanco...submitted for Zaar World Tour 5. Spanish dish features chicken sauteed in olive oil and garlic, then simmered with roasted red peppers in white wine.

Provided by FolkDiva

Categories Chicken Breast

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs chicken breasts, boneless skinless
5 -6 tablespoons extra virgin olive oil
4 -5 garlic cloves, peeled and sliced
2 red bell peppers, roasted
12 -20 ounces dry white wine

Steps:

Salt chicken breasts on both sides.
Pour olive oil into a large, heavy fry pan and place on medium heat. When hot, place chicken breasts in pan and brown on both sides.
Add garlic to pan and saute with chicken over low heat.
Cut peppers into large strips and place in pan.
Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked through. If wine evaporates, add 4 oz more and continue to cook.
Slice chicken and place on platter with the garlic slices and red pepper. Pour wine sauce over top and serve.