How To make Chicken Breasts In Wine Sauce
2 tablespoons butter or margarine
3 whole chicken breasts
skinned and boned
:
halved 1 can {10 3/4 oz.} condensed cream of chicken
soup 1/4 cup white wine
Dash pepper 1 1/2 cups sliced carrots
1 4.5 oz. jar sliced mushrooms -- drained
Hot cooked rice
In large skillet over medium heat, melt butter. Brown chicken breasts about 5 minutes on each side. In small bowl, combine soup, wine, and pepper; pour over chicken. Stir in carrots and mushrooms. Reduce heat. Cover; simmer 25 to 35 minutes or until chicken is tender. Serve with hot cooked rice.
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Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
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POV: Cooking Restaurant Quality Chicken (How To Make it at Home)
We're Sorry @GugaFoods ....
Will shares his expertise on cooking restaurant-quality chicken breasts at home, along with a mouthwatering mustard, white wine and bacon pan sauce that will take your chicken to new heights of flavour. In this video, Will not only guides you through the process of butchering and breaking down the chicken but also demonstrates how to create a delectable pan sauce that will elevate your pan-fried chicken breast dish to the next level.
Throughout the video, Will's expert guidance will empower you to recreate this restaurant-quality dish in your own kitchen. From selecting the freshest chicken to mastering the pan sauce technique, every step is covered in detail to ensure your success.
Will shares additional handy tips and tricks that will further enhance your chicken-cooking skills. Learn how to achieve a beautiful sear on the chicken breasts, retain their juiciness, and create the mustard and bacon pan sauce.
By following Will's expert advice and incorporating these tried-and-true methods into your own cooking repertoire, you'll be able to impress your loved ones and guests with an extraordinary chicken dish. Whether you're a seasoned home cook or just starting your culinary journey, this video is packed with valuable insights and practical knowledge that will revolutionize your chicken-cooking skills.
So, get ready to embark on a gastronomic adventure with Will as he shares his culinary wisdom and reveals the secrets to cooking restaurant-quality chicken breasts with a delightful mustard and bacon pan sauce. Hit that play button, and let's get cooking! Don't forget to like, comment, and subscribe to our channel for more culinary inspiration, cooking tips, and flavorful recipes.
Video Chapters
00:00 - Breaking Down a Whole Chicken
02:42 - Cooking the Breast
05:44 - Making the Sauce
07:40 - Plating
08:07 - WE'RE SORRY!
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Delicious White Wine Sauce Chicken Breast - French Cuisine Recipe
This recipe is an easy version of coq au vin - the classic French style dish. The white wine sauce chicken breast is really quick and easy even for the beginners. Probably, you could think that you cannot cook something unusual with chicken breast, onion and carrots. But in spite of using such simple ingredients, you're actually able to prepare a really tasty, fragrant and unique meal! The secret is the sour sweet white wine sauce which transforms the whole dish into something amazing!
Music: « Elevated » from
12 MINUTE Honey Garlic Chicken Breast
The most amazing SUPER QUICK chicken breast recipe. Fabulous 5 ingredient sauce, brilliant back pocket recipe for busy nights!
Use this same recipe for pork chops and prawns/shrimp.
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White wine butter garlic pan sauce #pansauce #whitewinebuttersauce #chicken
Chicken Breast With Sun Dried Tomatoes and Homemade Wine Sauce
Chicken Breast With Sun Dried Tomatoes and Homemade Wine Sauce
Chicken Cutlets With Sun-Dried Tomato Cream Sauce
Ingredients
3-4 boneless skinless chicken breast
60 mL (1/4 cup) flour
Salt and pepper to taste
Oil to pan fry
75 mL (⅓ cup) sun-dried tomatoes, chopped
2 shallots, finely chopped
125 mL (½ cup) white wine
125 mL (½ cup) chicken stock
125 mL (½ cup) 35% heavy whipping cream
Pinch red pepper flakes
Parmesan cheese, grated to taste
Method:
Mix flour, salt and pepper in a shallow dish.
Coat chicken pieces in flour mixture.
Heat oil in a large pan medium heat.
Pan fry chicken until browned and fully cooked.
Transfer chicken to a plate.To the pan add sun-dried tomatoes and shallot cook until shallot is starting to soften.
Add wine and stock to pan; scraping up the fond on the bottom.
Sprinkle in pepper flakes.
Stir in cream, and grate in Parmesan or Pecorino.
Place chicken and any juices back into the pan.
Simmer gently over medium heat with lid on 10-15 minutes.
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