Best Chicken In New Orleans Wine Sauce Recipes

CHICKEN ÉTOUFFéE

Steps:

• Gather the ingredients.
• In large skillet , melt butter and oil together over medium heat.
• Add vegetables and stir.
• Meanwhile, cut chicken breasts into 3 pieces each.
• Dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.
• Remove vegetables from skillet and set aside on a plate.
• Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5 to 6 minutes. The flour and the chicken should both be brown.
• Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste.
• Bring to a boil, then reduce heat and simmer for 10 to 15 minutes or until chicken is cooked and sauce is thickened.
• Add shrimp to the skillet; simmer for 3 to 5 minutes longer until shrimp curl and turn pink.
• Serve over hot cooked rice and garnish with chopped scallion. Enjoy!

NEW ORLEANS WINE SAUCED CHICKEN

Steps:

• Rinse chicken, if needed. Pat dry.
• Mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture.
• Melt 2 tablespoons butter in a large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside.
• Melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth.
• Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
• Add chicken breasts. Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking.
• Remove chicken to plate.
• Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley and/or green pepper.

CHICKEN IN NEW ORLEANS WINE SAUCE

Steps:

• 1. Rinse chicken and dry.
• 2. Mix flour, salt, pepper and paprika together.
• 3. Dredge chicken in this mixture and reserve leftover mixture for later use.
• 4. Melt 2 tbsp butter in pan and brown chicken breasts both sides and set aside.
• 5. Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
• 6. Add to wine mixture chicken bouillon, water, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
• 7. Add chicken and simmer covered for 25- 30 minutes.
• 8. Once chicken is cooked, remove and add sour cream and cook until heated through.
• 9. When ready to serve pour sauce over chicken and garnish with green pepper and parsley.

NEW ORLEANS CHICKEN WITH CREAMY WINE SAUCE

Steps:

• Rinse and pat dry the chicken.
• Mix together flour, salt, pepper and paprika.
• Dredge chicken in this.
• Melt 2 TBSP only of the butter in frying pan until bubbly.
• Brown chicken on both sides.
• Set aside.
• Melt remaining butter in pan.
• Stir in remaining flour mixture until smooth.
• Add wine.
• Stir until smooth.
• Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, bell pepper and celery.
• Add chicken breasts.
• Cover and simmer for 20-25 minutes.
• Remove chicken to a plate.
• Stir in sour cream into pan.
• Cook just until heated through.
• Pour sauce over chicken and serve.

CHICKEN IN NEW ORLEANS WINE SAUCE

Steps:

• Rinse chicken and dry.
• Mix flour, salt, pepper and paprika together.
• Dredge chicken in this mixture.
• Reserve leftover mixture.
• Melt 2 tbsp butter in pan and brown chicken breasts both sides.
• Set aside.
• Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
• Add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celery.
• Add chicken and simmer covered for 25- 30 minutes.
• Once chicken is cooked, remove and add sour cream.
• Cook until heated through.
• When ready to serve pour sauce over chicken and garnish with green pepper and parsley.

JAZZY NEW ORLEANS CHICKEN

Steps:

• In a bowl, dredge chicken in flour, turning to coat all sides. In large sauce-pan, heat oil over medium heat: brown chicken, about 8 minutes per side. Transfer to a plate.
• In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, allspice, and cayenne, stirring occasionally, for 10 minutes or until peppers are softened. stir in rice. Add stock and bay leaves.
• Nestle chicken into rice, bring to a boil. Reduce heat, cover and cook for about 20-25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Remove bay leaves. Serve sprinkled with parsley. Garnish with lemon wedges.

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.

NEW ORLEANS WINE SAUCED CHICKEN

Steps:

• 1. Rince chicken, pat dry. Mix flour, salt, pepper and paprika. Dredge chicken. Melt 1/2 butter in large fry pan until bubbly. Brown chicken on both sides and set aside. melt remaining butter, flour from dredging, and wine. When smooth add remaining ingredients but sour cream. Return chicken to pan, cover and simmer 20-25 min or until cooked through. Remove chicken to plate. Stir in sour cream and cook until heated through and pour sauce over chicken. Serve sprinkled with parsley.

CHICKEN NEW ORLEANS

Steps:

• Turn crock pot on high while preparing ingredients.
• In crock pot, mix together both packages of bearnaise sauce mix, wine, tarragon, turmeric and garlic powder until well blended.
• Add shallots, ham, red pepper, potatoes artichokes and chicken. Stir gently.
• Cover, reduce heat setting to low and cook 6 hours.

NEW ORLEANS-STYLE CHICKEN

Steps:

• In a large nonstick skillet over medium-high heat, brown chicken in 1 teaspoon oil; remove and set aside. In the same skillet, saute the carrots, mushrooms, onion and peppers in remaining oil for 5 minutes. Add garlic; cook 1 minute longer., Add water; bring to a boil. Stir in the beans, rice mix and chicken; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender., Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.