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 Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Chicken in White Wine & Cream Sauce | Knorr® Chef Einav
Learn to make this quick Chicken with White Wine & Cream Sauce dish with Knorr® Chef Einav. Tender chicken, sautéed onions and mushrooms add a deep, savory flavor to this simple yet sophisticated chicken recipe.
To learn more about this Chicken with White Wine & Cream Sauce recipe, visit
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Chicken Breast with creamy mushroom white wine sauce
Lady & Sons Chicken with White Wine Sauce - Blast from the Past
Paula Gets cookin' with one of the Lady and Sons most talked about recipes!
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Ingredients
4 large skinless boneless chicken breasts
4 tablespoons melted, plus more for casserole butter
6 oz (about 8 slices) Swiss cheese
1 10 3/4-ounce can condensed cream of chicken soup
1/4 cup white wine
1 cup crushed herb-flavored stuffing mix
kosher salt
ground black pepper
Preparation
1.) Preheat the oven to 350 degrees F.
2.) Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste.
3.) Layer the cheese slices on top.
4.) In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese.
5.) Sprinkle stuffing mix on top and drizzle with melted butter.*
6.) Bake for 45 minutes.
7.) Remove from the oven and serve.
*Cook’s Note: If desired use more butter.
Recipe courtesy of
Creamy White Wine Chicken feat. My Mom!
I have cooked with some very special guests on my channel but I had a VERY special guest in my kitchen this week...My mammy!
She shares her take on Coq au Vin Blanc aka Creamy white Wine Chicken. I was brought up on this dish and I can promise you...It's delicious! Get the full recipe here:
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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