Best Chicken In Zinfandel Wine Sauce Recipes

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.

WW 5 POINTS - CHICKEN BREASTS W. PEACHES IN ZINFANDEL WINE SAUCE

Steps:

• Combine the cider, vinegar, shallot, and garlic in a zip-close plastic bag.
• Add the chicken, squeeze air out and seal the bag, turn to coat the chicken.
• Refridgerate, turning bag occasionally, at least 30 minute.
• Preheat oven to 375*F.
• Spray rack of roasting pan with nonstick spray and place in pan.
• Shake the excess marinade from the chicken and arrange on the rack.
• Bake until cooked through, 30-35 minute.
• Meanwhile, dissolve cornstarch in 2 tbsp of the broth in small bowl.
• Combine remaining broth, the peaches, and wine in small saucepan.
• Bring mixture to a boil and stir in cornstarch mixture.
• Simmer, stirring, until heated through and slightly thickened, about 2 minute.
• When chicken is cooked, sliced each breast across the grain.
• Spoon warm sauce over and serve.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

CHICKEN IN ZINFANDEL WINE SAUCE

Steps:

• Dust chicken with salt, pepper and flour. Sauté in 4 tablespoons butter or margarine until golden brown remove from skillet and keep warm. Add bacon to skillet and sauté a few minutes without browning add 1/2 cup chopped onions, parsley, bay leaf, thyme, wine and chicken stock. Bring to boil and simmer 10 minutes without cover. Return chicken to skillet and cover. Simmer for 1/2 hour.In a small skillet, simmer peeled onions in a small amount of water until tender-crisp, about 20 minutes. Remove onions from water (which should be almost evaporated) and sauté in 3 tablespoons butter or margarine until browned. Remove from pan add quartered mushrooms and over high heat, brown, turning frequently. Add onions to mushrooms and heat for 1 or 2 minutes before adding to chicken on serving platter.Remove chicken from sauce and keep warm. Discard bay leaf. Mix cornstarch with cream and add a bit of warm sauce to this mixture. Combine cream mixture with wine sauce and continue cooking and stirring until it thickens, about 5 minutes. Add 1tablespoon butter or margarine to sauce in bits and quickly take off heat. Return chicken to sauce and simmer 1 or 2 minutes to heat through.On heated platter, arrange chicken and surround with onions and mushrooms. Pour sauce overall and sprinkle with parsley.Note: If made the day before, heat covered in a moderate oven.

CHICKEN IN WINE SAUCE

Steps:

• Preheat the oven to 350.
• Place sliced mushrooms in a lightly greased 9x13 inch baking dish.
• Arrange chicken over mushrooms.
• Combine cornstarch and water in a small bowl, stirring until smooth.
• Stir in olive oil and next 5 ingredients.
• Pour over chicken.
• Bake uncovered at 350 for 1 hour or until chicken is done, basting occasionally.
• Serve over rice.