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How To make Wine Sauced Chicken

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3 1/2 ounces fine noodles (1 3/4 cups)
1 pound boneless skinless chicken breast halves

OR turkey breast tenderloin steaks 7 1/2 ounces canned tomatoes :

undrained
4 ounces canned sliced mushrooms

drained
1/3 cup tomato sauce
1/4 cup dry red wine
1 tablespoon cornstarch
1 1/2 chicken broth cube
1/2 garlic clove :

minced
1/4 teaspoon dried basil -- crushed
3/4 cup small frozen whole onions
Advance preparation time: 30 minutes Final preparation time: 10 to 60 minutes
Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan. Drain and rinse with cold water, and drain again. Meanwhile, slice the chicken into 3/4-inch strips. Spray a cold, large non-stick skillet with cooking spray, add the chicken and cook over medium-high heat just until tender and no longer pink (about 4 minutes) turning the pieces occasionally. Drain the mushrooms. Cut up the tomatoes but remember to save the juice. In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic, and basil. Cook and stir over medium-high heat until the mixture thickens and is bubbly. Cook and stir for another 2 minutes. Remove from heat. Stir in the chicken and the onions. Spoon the pasta to one side of 4 individual shallow baking dishes*. Spoon the tomato-chicken mixture on the other side. Cover with clear plastic wrap and then foil. Seal, label, and freeze.
*Use microwave-safe dishes if the casseroles will be reheated in the= microwave.
RE-HEATING: Conventional oven: Remove plastic wrap. Cover with foil. Bake frozen casserole, covered, in a 375=B0 F. oven for 1 hour or until heated through. Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper. Cook on 70% power (medium-high) for 9 minutes (1 serving) or 16-18 minutes (2 servings) or until heated through, turning the dishes once.
Per serving: 276 Kcal 4g fat (0.8g sat fat) 11% CFF 749mg Na (31.7g PRO/3.3g FAT/26.7g CHO)

How To make Wine Sauced Chicken's Videos

This Tuscan Styled Chicken has the best flavour of any sauce I've made so far

Learn how to make this easy and tasty creamy garlic one-pot Tuscan styled chicken recipe. The recipe and instructions are easy to follow and will result in a full of flavour Tuscan chicken that's ready from start to finish in no more than 25 minutes. Nothing beats making an amazing dish in one pot, saving time on cleanup at the end which is the worst part about cooking. This Tuscan chicken recipe is outstanding and will impress anyone you serve it to, even yourself.

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Recipe & Method - Coming Soon!
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Serves 2-4
Ingredients -

Chicken & Seasoning -

4 - Small Chicken Breasts or 2 Large, Butterflied
1 Tbsp (20ml) - Unrefined Olive Oil
1 tsp (3g) - Onion Powder
1 tsp (3g) - Garlic Powder
1/2 tsp (1.5g) - Paprika
Seasoning To Taste

Tuscan Sauce -

1 Tbsp (14g) - Clarified Butter or Regular Unsalted Butter
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Minced
1 Tbsp (35g) - Tomato Paste
100g (3.5oz) - Sun-Dried Tomatoes, Roughly Chopped
1 tsp (1g) - Dried Oregano
1/2 tsp (1.5g) - Paprika
100ml (100g) - White Wine or Chicken Stock
180ml (3/4 Cup) - Chicken Stock
400ml (410g) - Thickened Cream (Heavy Cream)
60g (2.1oz) - Parmesan Cheese, Freshly Grated
10g (0.3oz) - Basil, Roughly Chopped
120g (4.2oz) - Baby Spinach
Seasoning To Taste

Notes -

If you cant consume alcohol, substitute the wine for chicken stock and reduce it following the original recipe instructions then add in more chicken stock as per the recipe.

Side Dish Suggestions -

Rice
Mashed Potato
Potato Salad
Pasta
Salad
Steamed or Sauteed Vegetables

#tuscanchicken #onepot #chicken

EASY WHITE WINE SAUCE - Cooking With Wine [Chicken, Pasta, Seafood, and Veggies]

This White Wine Sauce Recipe is perfect for chicken, pasta, seafood, and veggies. I go over the basics for choosing wines for your sauces and how to make this sauce from scratch.

Save yourself from having to go out to the store to get wine: CALIFORNIA WINE CLUB: Try a Discounted Club Membership:

Ingredients Required:
1. Butter
2. Garlic
3. White Wine (we used chardonnay)
4. Cream (or milk)
5. Corn starch or flower

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Love & Best Dishes: Lady & Sons Chicken in Wine Sauce Recipe

Lady & Sons Chicken in Wine Sauce Recipe - This easy chicken dinner recipe is the perfect family dinner idea—don't worry, the alcohol in the wine cooks out!
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Tuscan Chicken | The Ultimate Chicken Dinner?

Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.

Full recipe for the Tuscan Chicken inc hints and tips is available on our site:

Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley

#ComfortFood #Recipe #Chicken

Poularde à la Bourgeoise Recipe - 1759 Roast Chicken In Wine Sauce - Old Cookbook Show

Poularde à la Bourgeoise Recipe - 1759 Roast Chicken In Wine Sauce - Old Cookbook Show
This is a traditional French pot roast chicken recipe that uses a great white wine sauce / vegetable coulis for the finish.
Poularde à la- Bourgeoise
Flambez , vuidez-la, & lui troussez les pattes dans le corps.
Vous mettez dans le fond d'une casserole un peu de bon beurre, deux oignons coupés en tranches, mettez la poularde dessus , l'estomach en dessous, couvrez-la de deux oignons en tranches, deux racines coupées en filets , un bouquet garni de toutes fortes de fines herbes, un peu de sel ; faites cuire de cette façon la poularde sur de la cendre chaude, à la moitié de la cuisson , mettez-y un demi-verre de vin blanc. Quand elle est cuite dégraissez la faussé & la passez au tamis, mettez-y un peu de coulis, & servez dessus la poularde.

Loosely translated:
The first part talks about killing and cleaning the chicken.
In the bottom of a saucepan put a little good butter, two sliced onions, put the chicken on top, stomach (breast) down, cover it with two sliced onions, two roots cut into fillets, a bouquet garni all strong herbs, a little salt; cook the chicken in this way on hot ash, halfway through cooking, put half a glass of white wine in it. When it is cooked, remove the fat from the sauce & pass it through a sieve, put a little coulis in it, & serve the chicken on top.

#LeGourmetTV #GlenAndFriendsCooking

Glen & Friends Cooking,recipe,Roast Chicken In Wine Sauce,cooking with glen,old cookbook show,Poularde à la Bourgeiose Recipe,traditional french roast chicken,traditional french pot roast chicken,100 year old recipes,cooking up history,historical cooking,tasting history,glen and friends,vintage recipes,chicken braised in white wine,old cookbooks,old cookbook recipes,baked chicken recipe,braised chicken recipe,Poularde à la Bourgeoise Recipe

Coq Au Vin - Chicken Braised with Bacon, Mushrooms & Red Wine

Learn how to make Coq Au Vin! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chicken Braised with Bacon, Mushrooms & Red Wine recipe!

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