Best Lady And Sons Chicken In Wine Sauce Recipes

LADY AND SONS' CHICKEN IN WINE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste.
• Layer the cheese slices on top.
• In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese.
• Sprinkle stuffing mix on top and drizzle with melted butter.
• Bake for 45 minutes.
• Remove from the oven and serve.

CHICKEN IN WINE SAUCE

Steps:

• Place chicken in caserole dish.
• Put sliced mushrooms over chicken.
• To make sauce: Mix soup, sour cream, sherry, salt and pepper in a bowl until smooth.
• Pour souce over the chicken and mushrooms.
• Sprinkle the top with the almonds and paprika.
• Bake uncovered at 325 degrees for 1 1/2 hours or until done.

LADY AND SONS' CHICKEN IN WINE SAUCE

Steps:

• 1. Preheat oven to 350. Add the chicken to a shallow buttered casserole and season with salt and pepper to taste. Layer the cheese slices on top.
• 2. In a medium bowl, add the soup and the wine. Season with salt and pepper and pour over the cheese. Sprinkle the stuffing mix on top and drizzle with melted butter.
• 3. Bake for 45 minutes. Remove from oven and serve. ****If desired, use more butter....ala Paula Deen.

CLASSIC FRENCH CHICKEN IN WHITE WINE SAUCE

Steps:

• Melt the butter in a large skillet over medium heat.
• Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.
• Pour off all but 2 Tbs of the fat from the skillet.
• Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes.
• Add the wine and chicken stock to the skillet and stir to combine with vegetables.
• Put the chicken back into the skillet. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.
• Remove the chicken from the skillet, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the skillet from the heat.
• Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.