Best New Orleans Chicken With Creamy Wine Sauce Recipes

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CHICKEN IN NEW ORLEANS WINE SAUCE



Chicken in New Orleans Wine Sauce image

This makes an elegant dish. Imagine tender boneless chicken breasts in a rich white wine sauce with mushroom, onion and celery. The best part is that this recipe is so easy!!!! Please if you like lots of sauce, double the sauce portion of the recipe...also if you prefer your veggies well done, saute them before adding to the dish. Thank You.

Provided by Baby Kato

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

4 large chicken breast fillets
6 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 tablespoons butter
3/4 cup white wine (may use water)
1 teaspoon chicken bouillon
1/4 cup water
1/4 teaspoon poultry seasoning
1 bay leaf
1 3/4 cups mushrooms, sliced
1/2 cup onion, diced
1/2 cup celery, diced
3/4 cup carrot, diced
1/2 cup sour cream
1/4 cup green pepper, diced, for garnish (optional)
1/8 cup parsley, chopped, for garnish (optional)

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



Jazzy New Orleans Chicken image

Tender rice, juicy chicken and LOTS of flavor from herbs and smoky sausage combined in an EASY one-dish perfect for casual weekend entertaining.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 19

2 1/4 lbs chicken pieces, skinned (bone in)
1/3 cup all-purpose flour
1 tablespoon olive oil
8 ounces spicy smoked sausage, thinly sliced (such as chorizo)
2 garlic cloves, minced
1 onion, chopped
2 bell peppers, chopped (green, red or yellow)
3 plum tomatoes, chopped
1 teaspoon packed brown sugar
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 pinch cayenne pepper
1 1/2 cups long-grain white rice
2 1/4 cups chicken stock
2 bay leaves
2 tablespoons chopped fresh parsley
1 lemon, sliced

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.

Nutrition Facts : Calories 919.2, Fat 44.4, SaturatedFat 13.1, Cholesterol 160.9, Sodium 1086.3, Carbohydrate 80, Fiber 3.9, Sugar 7.6, Protein 46.8

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

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.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

NEW ORLEANS WINE SAUCED CHICKEN



New Orleans Wine Sauced Chicken image

Make and share this New Orleans Wine Sauced Chicken recipe from Food.com.

Provided by Chef 313014

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/4 lbs chicken breast fillets (4)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 tablespoons butter or 4 tablespoons margarine
3/4 cup white wine (you may substitute water)
1 teaspoon chicken bouillon
1/4 teaspoon poultry seasoning
1 bay leaf
1 3/4 cups sliced mushrooms
1/2 cup diced onion
3/4 cup diced celery
1/2 cup grated carrot
1/2 cup sour cream
green pepper, diced, for garnish
chopped parsley, for garnish

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.

Nutrition Facts : Calories 421.5, Fat 19.6, SaturatedFat 11.6, Cholesterol 125.5, Sodium 662.3, Carbohydrate 16.1, Fiber 1.7, Sugar 2.9, Protein 36.4

CROCK POT CREAMY NEW ORLEANS CHICKEN



Crock Pot Creamy New Orleans Chicken image

You can adjust the spice mix to be as spicy or mild as you like. I like to serve this over linguine. Mmmmmm.

Provided by Hunkle

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -6 boneless skinless chicken breasts
2 tablespoons water
8 ounces cream cheese, softened
1 (10 1/2 ounce) can cream of chicken soup, undiluted
1 (4 ounce) can sliced mushrooms, drained
3/8 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon cumin
1/8 teaspoon ground coriander
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper

Steps:

  • Put the chicken breasts in the crock pot.
  • Blend the spice mix with 2 tablespoons of warm water reserving about a teaspoon of the dry spice mix for the sauce.
  • Cover and cook for 3 hours on low.
  • Combine the cream cheese and soup until smooth.
  • Stir in the remaining spice mix and sliced mushrooms.
  • Pour the cream cheese mixture over the chicken breasts.
  • Cook 1 additional hour until the chicken is cooked through.

Nutrition Facts : Calories 402.4, Fat 25.7, SaturatedFat 14.1, Cholesterol 136.8, Sodium 736.3, Carbohydrate 8.2, Fiber 0.5, Sugar 1, Protein 34.3

JAZZY NEW ORLEANS CHICKEN



Jazzy New Orleans Chicken image

This is one of my families favorite chicken dishes. It's easy, and everything is made in one pot. This mom likes that.

Provided by Charlene

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 17

1 (3 pound) whole chicken, skin removed and cut into pieces
⅓ cup all-purpose flour
1 tablespoon vegetable oil
½ pound smoked sausage
2 cloves garlic, minced
1 onion, chopped
2 red bell peppers, chopped
3 roma (plum) tomatoes, chopped
1 teaspoon brown sugar
¾ teaspoon dried thyme
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground allspice
1 ½ cups long-grain white rice
2 ¼ cups chicken stock
1 tablespoon chopped fresh parsley, for garnish
1 lemon - sliced, for garnish

Steps:

  • Dredge chicken in flour, turning to coat all over.
  • In large saucepan or Dutch oven, heat oil over medium heat. Brown chicken pieces about 8 minutes per side. Transfer to plate.
  • Combine sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, and allspice in the pan. Cook over medium heat, stirring occasionally, for 10 minutes or until peppers are softened.
  • Stir in rice, and add stock. Nestle chicken into rice. Bring to a boil. Reduce heat, and cover. Cook for 20 to 25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Serve sprinkled with parsley. Garnish with lemon slices if you like.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 39.3 g, Cholesterol 78.8 mg, Fat 39.9 g, Fiber 2.5 g, Protein 22.5 g, SaturatedFat 11.4 g, Sodium 565.7 mg, Sugar 3.9 g

CHICKEN IN NEW ORLEANS WINE SAUCE



Chicken in New Orleans Wine Sauce image

This makes an elegant dish. Imagine tender boneless chicken breasts in a rich white wine sauce with mushroom, onion and celery. The best part is that this recipe is so easy!!!! Please if you like lots of sauce, double the sauce portion of the recipe...also if you prefer your veggies well done, saute them before adding to the...

Provided by Baby Kato

Categories     Chicken

Time 1h15m

Number Of Ingredients 18

4 large chicken breast fillets
6 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 tablespoons butter
3/4 cup white wine (may use water)
1 teaspoon chicken bouillon
1/4 cup water
1/4 teaspoon poultry seasoning
1 bay leaf
13/4 cups mushrooms, sliced
1/2 cup onion, diced
1/2 cup celery, diced
3/4 cup carrot, diced
1/2 cup sour cream
1/4 cup green pepper, diced, for garnish (optional)
1/8 cup parsley, chopped, for garnish (optional)

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-STYLE CHICKEN



New Orleans-Style Chicken image

This hearty one-dish meal from Jason Bagley of Kennewick, Washington is loaded with tender chunks of chicken, colorful veggies , beans and rice. "This healthy dish is a favorite of mine," Jason notes.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 13

1-1/4 pounds boneless skinless chicken breasts, cubed
3 teaspoons canola oil, divided
2 medium carrots, chopped
2 large portobello mushrooms, stems removed, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
3 garlic cloves, minced
2-3/4 cups water
1 can (15 ounces) black beans, rinsed and drained
1 package (8 ounces) red beans and rice mix
1 can (14-1/2 ounces) diced tomatoes, drained
1/3 cup shredded Asiago cheese

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.

Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 891mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 9g fiber), Protein 30g protein.

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