Best Normas Chicken In White Wine Recipes

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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

NORMA'S CHICKEN IN WHITE WINE



Norma's Chicken in White Wine image

Restaurant quality you can do at home, TRUE! EASY to make when entertaining too! The sky's the limit with variations as well, Will you be enticed to make this? Only time will tell!

Provided by mickeydownunder

Categories     Chicken Breast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

6 chicken cutlets
1 egg
1/2 cup breadcrumbs
1/4 cup oil
2 cloves garlic
1/2 teaspoon pepper
1 large onion (Diced)
2 tablespoons butter
2 chicken bouillon cubes
1 cup water
1 cup dry white wine
1/2 lb mushroom
1/8 lb additional butter
1 (8 ounce) can white grapes, drained

Steps:

  • Bread Cutlets and Fry.
  • Set aside and place in an Oven Proof Pan.
  • In saucepan, brown onion in butter or margarine.
  • Combine bouillon cubes with water and wine.
  • Add onions to mixture.
  • Simmer to boil and let stock reduce.
  • Pour over chicken and bake at 375 for 45 minutes.
  • While chicken is cooking,prepare sauce: Saute mushrooms in butter or margarine.
  • Set aside until chicken cooks for 45 minutes.
  • Pour over chicken and bake 10 minutes more.
  • ***Have also used raisins/sultanas, dried chopped apricots, Red, Green and Yellow Peppers/Capsicum***.
  • The recipe is only limited by the extent of your imagination!
  • ENJOY!
  • NOTE: Fresh grapes can also be used
  • NOTE: You do not need to serve the chicken IN the white wine sauce but, (And is personal preference), you can spoon as much or as little sauce as you like over the chicken. Hope this helps!

Nutrition Facts : Calories 942.9, Fat 23.7, SaturatedFat 9.4, Cholesterol 61.7, Sodium 522.7, Carbohydrate 184.3, Fiber 9.8, Sugar 150.5, Protein 11

CHICKEN IN WHITE WINE



Chicken in White Wine image

Make and share this Chicken in White Wine recipe from Food.com.

Provided by Shari2

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 7

6 chicken thighs, skinned
1 cup white wine
1/4 cup oil
1/4 cup soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/2 teaspoon oregano

Steps:

  • Preheat oven to 350 degrees.
  • Place chicken in dutch oven or deep pan.
  • Mix all ingredients (except chicken) together.
  • Pour mixture over chicken.
  • Bake 1& 1/2 hours.

Nutrition Facts : Calories 326.8, Fat 23.4, SaturatedFat 5.2, Cholesterol 79, Sodium 744.4, Carbohydrate 4, Fiber 0.1, Sugar 2.8, Protein 17.5

JACKIE KENNEDY'S CHICKEN IN WHITE WINE



Jackie Kennedy's Chicken in White Wine image

Our favorite "company is coming" dish. I have NEVER made this without guests asking for the recipe. It supposedly is the recipe that Jacqueline Kennedy used for state dinners

Provided by Lightly Toasted

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

4 tablespoons margarine
1/4 lb bacon or 1/4 lb salt pork
1 large onion, chopped
1 carrot, sliced
1 minced garlic clove
2 minced shallots
8 boneless skinless chicken breasts
2 tablespoons flour
2 tablespoons chopped fresh parsley
1 teaspoon marjoram
1 bay leaf
1/2 teaspoon thyme
1 pinch salt
1 pinch pepper
2 cups dry white wine
3/4 lb sliced mushrooms

Steps:

  • Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
  • Brown lightly.
  • Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
  • Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
  • Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
  • Lightly saute mushrooms to get rid of the moisture.
  • Drain.
  • Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
  • For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
  • Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.

CLASSIC FRENCH CHICKEN IN WHITE WINE SAUCE



Classic French Chicken in White Wine Sauce image

By James Peterson, from Fine Cooking #31. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.

Provided by evelynathens

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 (4 lb) roasting chickens, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
salt & freshly ground black pepper
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
2 ounces prosciutto or 2 ounces country ham, finely chopped
3/4 cup dry white wine
3/4 cup chicken stock
3 tablespoons heavy cream (at room temperature)
chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 793, Fat 57, SaturatedFat 19.7, Cholesterol 245.9, Sodium 336.4, Carbohydrate 7.2, Fiber 1, Sugar 3.1, Protein 52.1

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