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)
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Learn how to make my easy white wine chicken recipe, an easy weeknight meal that's elegant enough for entertaining too!
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BETH'S WHITE WINE CHICKEN RECIPE **Print this recipe from my blog here:
Serves 4
INGREDIENTS:
4 (1 lb) boneless, skinless chicken cutlets
4 tbsp (60 g) butter, separated
1 tbsp (15 ml) olive oil
1 shallot, mined
1 cup (150 g) white mushrooms, thinly sliced
½ cup (120 ml) dry white wine, separated
2 tbsp (15 g) flour
1 cup (240 ml) chicken broth
2 garlic cloves, minced
¼ cup (60 ml) whole milk
3 dashed Worcestershire sauce
1 tbsp (15 ml) fresh parsley, minced
Salt and Pepper to taste
METHOD:
Season chicken with salt and pepper, both sides. Heat 1 tbsp (15 g) butter and 1 tbsp (15 ml) olive oil in a large skillet. Once sizzling, place chicken in skillet and sauté on both sides until almost cooked through but not completely. Set chicken aside on a plate to rest.
Meanwhile, sauté shallots and mushroom in the pan drippings until soft and tender. Add a little more olive oil if needed. Then deglaze pan with ¼ cup (60 ml) of the wine, scrapping up the brown bits with a wooden spoon. Reduce the mixture by 1/3 and then transfer it to a bowl and set aside.
In a cleaned-out skillet, melt 3 tbsp (45 g) of butter. Once foamy add the flour, cook for 1 minute until a paste forms. Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Then whisk in the garlic, milk, Worcestershire sauce and parsley. Then add in the cooked shallots and mushroom mixture. Season with salt and pepper if needed.
Add the chicken to the sauce, spooning it over the chicken, cover and simmer for 5 minutes, to finish cooking the chicken all the way through.
Transfer chicken to a small platter or shallow casserole dish and spoon sauce over it.
This dish pairs really well with my smashed or mashed potato recipes!
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