How To make Chicken Breasts In Wine Sauce
2 tablespoons butter or margarine
3 whole chicken breasts
skinned and boned
:
halved 1 can {10 3/4 oz.} condensed cream of chicken
soup 1/4 cup white wine
Dash pepper 1 1/2 cups sliced carrots
1 4.5 oz. jar sliced mushrooms -- drained
Hot cooked rice
In large skillet over medium heat, melt butter. Brown chicken breasts about 5 minutes on each side. In small bowl, combine soup, wine, and pepper; pour over chicken. Stir in carrots and mushrooms. Reduce heat. Cover; simmer 25 to 35 minutes or until chicken is tender. Serve with hot cooked rice.
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12 MINUTE Honey Garlic Chicken Breast
The most amazing SUPER QUICK chicken breast recipe. Fabulous 5 ingredient sauce, brilliant back pocket recipe for busy nights!
Use this same recipe for pork chops and prawns/shrimp.
PRINT RECIPE:
Creamy Garlic Chicken Breasts
RECIPE:
Chicken breasts in an irresistible garlic cream sauce filled with caramelized onions and garlic is a winner of a chicken dinner! Easy and delicious comfort food at its finest.
Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta #onestopchop
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Ingredients
2-3 boneless skinless chicken breasts
2 tsp garlic and herb seasoning
1 1/2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt and pepper
3 Tsp Avocado Oil, divided
1 box Penne Pasta
4 cloves minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
1/2 cup chicken broth
2 cups heavy cream, more if you like extra sauce
1/2 cup freshly chopped parsley
3|4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Green onion, sliced (for garnish)
Tomato, diced (for garnish)
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Pan-Fried Chicken in a Creamy White Wine & Garlic Sauce
This is my pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes it makes a tasty and impressive date night dinner or a lovely alternative to a Sunday roast.
I love this for a luxury dinner served with sauteed potatoes and greens.
Free printable recipe with extra hints and tips here:
Ingredients for the creamy chicken:
4 chicken breasts
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
8 chestnut mushrooms - sliced
1 small onion - peeled and chopped finely
3 cloves garlic - peeled and minced
¼ tsp dried thyme - or 2 sprigs fresh thyme
½ cup (120ml) white wine
½ cup (120ml) chicken stock
¾ cup (180 ml) double/heavy cream
To Serve:
Saute potatoes
Steamed green beans
Fresh thyme
Method:
Season both sides of the chicken breasts with the salt and pepper.
Heat the oil on a large frying pan (skillet) over a medium/high heat.
Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
Stir in the garlic and thyme and cook for the 30 seconds.
Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
Stir in the stock and cream and heat through for 2-3 minutes.
Turn off the heat and place the chicken breasts on 4 plates. Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish).
Sprinkle over the fresh thyme and serve.
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PAN SEARED CHICKEN THIGHS WITH CREAMY WHITE WINE SAUCE
PAN SEARED CHICKEN THIGHS WITH CREAMY WHITE WINE SAUCE
SEASONING CHICKEN
1.25 lbs of chicken thighs
1 tablespoon of olive oil
1/2 of a lemon
1 tablespoon of creole seasoning
1/2 teaspoons of kick’n chicken
1/2 teaspoon of black pepper (more if desired)
1/2 teaspoons of smoked paprika
1 tablespoons of minced garlic
1 tablespoons of chopped parsley
Cut up bell peppers and onions
MAKING SAUCE
2 tablespoon of butter
1/2 of a onion (chopped up)
2 minced garlic
1/2 cup of Pinot Grigo
1 cup of heavy whipping cream
1/2 teaspoon of salt
1/2 teaspoons of onion powder
1 tablespoon of All natural Parmesan Romano cheese powder
1 teaspoons of parsley (more or less if desired)
STEP ONE
Chop up onion, garlic and parsley and set to the side.
STEP TWO
wash chicken thighs with cold or warm water to clean it use paper towels to whip chicken dry as seen in the video. Once chicken is all dry put it into a bowl and season chicken
Add 1 tablespoon of olive oil
1/2 of a lemon
1 tablespoon of creole seasoning
1/2 teaspoons of kick’n chicken
1/2 teaspoon of black pepper (more if desired)
1/2 teaspoons of smoked paprika
1 tablespoons of minced garlic
1 tablespoons of chopped parsley
Cut up belle peppers and onions
STEP FOUR
Put a skillet on the stove at medium high heat 6/7
When skillet gets hot add 2 tablespoon of butter onto the pan. Once butter has melted add the chicken thighs let them cook for approximately 7 to 8 minutes on each side. Once chicken thighs are done cooking remove them all from the pan and put it on a plate and set to the side.
STEP FIVE
On that same pot still on the same heat add the chopped up onion and 2 minced garlic cloves let cook for 2 minutes. Next add 1/2 cup of Pinot Grigo let simmer for 1 minute then add 1 cup of heavy whipping cream. Mix everything together add 1/2 teaspoons of salt and 1/2 teaspoon of onion powder and 2 tablespoons of All natural Parmesan Romano cheese powder mix well and let cook for about 4 minutes then turn off heat.
STEP SIX (optional)
Place chicken thighs back on the pan and add some parsley at the top as a garnish.
ENJOY ????
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