Chicken in Red Wine Sauce | How To Make Wine Chicken
Chicken in Red Wine Sauce | How To Make Wine Chicken
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Wine Chicken or Chicken In Red Wine Sauce is originally from continental cuisine. This delicious dish has a rich red wine sauce which works wonders with the tender cuts of chicken. It’s ideal for sharing at dinner parties or a cozy night in. chicken lovers trend all over the world at all times! One meat that is a favorite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat, and can be digested easily.
Ingredients
Boneless chicken breasts 2
Red wine 100 ml
Soya sauce 1 tbsp
Oregano 1 tsp
Garlic cloves finely chopped 1 tbsp
Salt to taste
Crushed black peppercorns 1 tbsp
Ginger garlic paste 1 tsp
Lemon juice 1 tbsp
Butter 2 tbsp
Spring onions for garnish
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【Chicken sauté w balsamic vinegar sauce】Creative cooking Explosion! #shorts
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Ingredients
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Chicken
Balsamic vinegar
Soy sauce
Pepper
Garlic
Onion
Butter
Sugar
Red wine
Potato
Half and Half milk
Spinach
24 tbs cold PBR beer for Explosion preparation
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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:
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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