Time 1h35m Yield 6 Number Of Ingredients 11 Steps:
Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes. Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms. In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.
Time 35m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Time 1h10m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish. Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
Arrange chicken in a round microwave-safe dish. Sprinkle with salt and pepper. Combine wine or broth and lemon juice; pour over chicken. Sprinkle with onions and thyme. , Microwave, uncovered, on high for 3-4 minutes. Turn chicken; cook 1-3 minutes longer or until juices run clear. Remove chicken and keep warm, reserving juices. , In a small microwave-safe bowl, melt butter. Stir in flour until smooth. Gradually stir in 1/2 cup reserved juices. Discard remaining juices. Microwave, uncovered, on high for 30-90 seconds or until bubbly, stirring twice. Stir in browning sauce. Serve over chicken.
Time 1h15m Yield 6 servings Number Of Ingredients 17 Steps:
Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables. Pour in the wine and chicken broth, stir until you don’t see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes. Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a large skillet, heat the oil and garlic over medium heat. Add chicken to the skillet and cook for 7 - 10 minutes. Season with black pepper. Add white wine and cook for an additional 2 minutes. Remove chicken to a platter. Saute tomatoes in the skillet until tender. Place tomatoes over the chicken and cover with pan drippings.
Time 55m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top. In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.
Time 1h25m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil. Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.
Time 25m Yield 4 servings. Number Of Ingredients 8 Steps:
Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture., In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.
Time 40m Yield 6 Number Of Ingredients 7 Steps:
Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed). In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes
Time 17m Yield 2 serving(s) Number Of Ingredients 7 Steps:
In a medium skillet, heat the olive oil and garlic over a medium heat. Sprinkle the chicken with salt and pepper, then add to the skillet and cook for 8-10 minutes. Add the wine and cook for an additional 2-3 minutes. Remove the chicken to a platter. Saute the tomatoes& green onions in the skillet [email protected] 1 minute. Put the chicken back in the skillet and cook for another minute. Move chicken to a serving platter, placing the tomatoes over the chicken along with the pan drippings.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Brown chicken in skillet in the butter. Combine the Heinz 57 sauce and the wine, and pour over the chicken. Cover and simmer for 30 to 40 minutes’til tender, basting frequently. Remove cover the last 10 minutes of cooking. Spoon sauce over the chicken.
Time 55m Yield 12 Number Of Ingredients 7 Steps:
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear. Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
Time 25m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, melt 1 teaspoon butter over medium-high heat; saute almonds until lightly browned, 2-3 minutes. Remove from pan., In a shallow bowl, mix flour and seasonings. Dip chicken in mixture to coat lightly. In same pan, heat remaining butter over medium heat; cook chicken, covered, until browned, 3-4 minutes per side., Add wine; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-6 minutes. Sprinkle with almonds.
