How To make Wine Sauced Chicken
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
Chicken in Red Wine Sauce
One of the ways I like to enjoy a glass of red wine is with a dish cooked with red wine such as Consuming Passions Chicken in Red Wine Sauce loosely based on the French Cocovan.
Serves 4-6
Ingredients:
6-8 Maryland chicken pieces,
seasoned with salt and pepper
2/3 bottle (500ml) good red wine
2-3 carrots (roughly chopped)
1 stick celery (chopped)
2 cloves garlic (whole and unpeeled)
100g button mushrooms
2-3 bacon rashers (chopped)
1 onion (chopped)
1 tbsp plain flour
600ml chicken stock
2 sprigs parsley
6 peppercorns
2 bay leaves
1 tbsp olive oil
Salt and pepper
Method:
Into a non-reactive pot, pour the wine and add the carrots, celery, garlic, parsley, peppercorns and bay leaves. Bring to the boil and gently simmer to reduce liquid volume by about a half.
Put some olive oil in a saucepan or flame-proof casserole dish and, over medium heat, brown the seasoned chicken pieces, turning only once. Set aside.
In the same pan, still over medium heat, put bacon and cook one minute.
Add onion and cook one minute.
Add mushrooms and cook five minutes.
Sprinkle in flour, stir through and cook for two minutes.
Add chicken stock and stir through.
Strain in the reduced wine mixture.
Add the chicken pieces.
Cover and allow to simmer very slowly for about 50 minutes.
Wine suggestion: Cabernet Merlot
Serve with... mashed potatoes and some green vegetables.
???? Easy Weeknight Lemon Thyme And White Wine Chicken Recipe
Easy Weeknight Lemon Thyme And White Wine Chicken Recipe
This is a great, easy, tasty, weeknight chicken dinner that makes the most of a one-pot chicken recipe! The combination of lemon and white wine is incredible, and pan frying in cast iron before braising in the oven makes a delicious tasing moist chicken with crispy skin! It's almost like chicken piccata... except different.
Ingredients
4 chicken thighs, skin on and bone in
Salt & pepper to taste
120g (about 4) shallots, quartered
½ lemon, sliced
3 cloves garlic, smashed
5 sprigs thyme
30 mL (2 Tbsp) olive oil
125 mL (½ cup) white wine
175 mL (¾ cup) chicken stock
Method
Preheat oven to 350°F (180°C).
Season the chicken with salt and pepper.
Heat a large heavy-based dutch oven or pan over high heat.
Cook the chicken for 3-4 minutes each side or until golden.
Add the shallots, lemon, garlic and thyme, getting the lemon slices to the bottom.
Add the wine to the pan and cook for 30 seconds, scraping the bottom with a wooden spoon.
Add the stock and bring to a boil.
Roast in the oven for 30--35 minutes or until the chicken is cooked through.
Serve with rice, couscous, or roasted veg.
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Chicken Piccata Recipe - How to Make Chicken Piccata - Chicken with Lemon Caper Sauce
Learn how to make a Chicken Piccata Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Chicken Piccata Recipe!
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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How To Make French “Chicken With Wine” (Coq Au Vin)
Coq au... WHAT!? Recipes like coq au vin aren't difficult if you trust the process!
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Credits:
MUSIC
Licensed via Audio Network
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