Best Easy Wine Chicken Recipes

EASY CREAMY CHICKEN IN A SUN-DRIED TOMATO WINE SAUCE

Steps:

• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions.
• Heat olive oil in a skillet over medium-high heat; add frozen chicken tenders. Season with Italian seasoning, salt, oregano, black pepper, and red pepper flakes.
• Cook until tenders are browned and no longer pink inside, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken tenders from the skillet.
• Place diced onion in the same skillet over medium-high heat and cook until translucent, 5 to 8 minutes. Add sun-dried tomatoes and garlic; cook 1 minute longer.
• Stir in butter and flour and cook for 1 minute. Add white wine and scrape any bits from bottom of the pan. Stir in milk, sugar and Parmesan cheese. Bring mixture back to a simmer; simmer until mixture begins to thicken, about 5 minutes. Transfer chicken back to skillet and cook until heated through.
• Serve over Idahoan Signature™ Russets Mashed Potatoes.

EASY WINE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.

EASY CHICKEN IN WINE SAUCE

Steps:

• In a large skillet, heat the oil and garlic over medium heat.
• Add chicken to the skillet and cook for 7 - 10 minutes. Season with black pepper.
• Add white wine and cook for an additional 2 minutes.
• Remove chicken to a platter.
• Saute tomatoes in the skillet until tender.
• Place tomatoes over the chicken and cover with pan drippings.

LEMON CHICKEN WITH WHITE WINE AND PARSLEY EASY

Steps:

• Preheat oven to 200°F.
• Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet or the bottom of a heavy saucepan to about 1/4-inch thick.
• Put flour in shallow platter and season with fair amount of salt and pepper. Mix with fork to distribute seasoning.
• In wide bowl, beat eggs with 3 tablespoons water to make an egg wash.
• Place oil in large skillet and heat over medium-high heat until hot.
• Dredge chicken in seasoned flour, and pat off excess. (Reserve flour.) Dip chicken in egg wash to coat completely, letting excess drip off. Add chicken to hot oil and fry about 2 minutes on each side, or until golden, turning once.
• Remove cutlets to a large platter (in a single layer) and place in oven to keep warm.
• Now toss the lemon slices into pan and cook for a minute or two, until fragrant.
• Add wine, stock and lemon juice, and simmer 5 minutes to reduce sauce slightly.
• Roll the pat of butter in the seasoned flour and add to skillet. This will help thicken sauce. Stir or whisk to emulsify and dissolve flour.
• Reduce heat to medium-low and return chicken to pan. Fish out lemon slices with tongs and place on top of chicken.
• Simmer the whole thing gently for about 2 minutes to heat chicken through.
• Season with salt and pepper and garnish with chopped parsley before serving.

BAKED CHICKEN BREASTS IN RED WINE (EASY)

Steps:

• Place chicken in a 2" deep pyrex baking dish leaving space between the breasts.
• Mix the rest of the ingredients and pour over the chicken breasts.
• Cover tightly with foil and bake at 350 degrees for 1 hour or until done (maybe another 15 minutes).
• Place chicken on plates with gravy poured over it.

EASY FLAVORFUL CHICKEN RECIPE WITH WINE AND CRANBERRIES

Steps:

• Heat a large skillet over medium-high heat. Add the oil. Put salt and pepper on chicken.When the oil is hot, brown the chicken on both sides.Remove the chicken from the pan and cover it with foil to it keep warm. Pour out excess oil if there's much more than you started with.Saute' the onion for 2-3 minutes.Add the ginger and cook for another minute or so.Add the wine and the bay leaf. Scrape the pan to dissolve brown bits on the pan (deglaze the pan). Bring mixture to a boil.Add the cranberries, and cook until they are pop, which will take 5 minutes or so. Add some sweetener - I like to start with the equivalent of a 1/4 cup of sugar. The exact amount is going to depend upon the acidity and sweetness of the other ingredients, mainly the wine (and taste, of course). Ideally, you'll find a balance where the tartness is relieved just enough to be tasty, but before it goes over into "jammy". If the sauce gets too thick, add a little chicken stock or water.Adjust the seasonings, adding salt if necessary.In the end, swirl in one tablespoon cold butter - this will thicken the sauce slightly and "round out the corners" taste-wise.Serve the chicken with the sauce poured over the top.