Best 6 Chicken In Zinfandel Wine Sauce Recipes

CREAMY CHICKEN IN WHITE WINE SAUCE

Steps:

• Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
• Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
• Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
• Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.

CHICKEN IN WHITE WINE SAUCE

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.

CHICKEN AND RED WINE SAUCE

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.

OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE

Steps:

• Preheat oven to 350°F.
• PICCATTA BATTER:.
• Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
• CHICKEN:.
• Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
• Coat evenly on both sides.
• Heat the olive oil in a large skillet on medium heat.
• Carefully place it in the skillet and fry.
• When edges are golden brown, turn over and brown the other side.
• Transfer chicken from pan and place it in baking pan.
• Place in a 350 degree oven for 10-12 minutes.
• Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
• Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
• Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
• Add the heavy cream and simmer until the sauce has thickened slightly.
• Remove sauce from heat and whip in the cold butter.
• Season to taste with salt and pepper.
• Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.

CHICKEN AND WINE SAUCE

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.

CHICKEN IN ZINFANDEL WINE SAUCE

Steps:

• Dust chicken with salt, pepper and flour. Sauté in 4 tablespoons butter or margarine until golden brown remove from skillet and keep warm. Add bacon to skillet and sauté a few minutes without browning add 1/2 cup chopped onions, parsley, bay leaf, thyme, wine and chicken stock. Bring to boil and simmer 10 minutes without cover. Return chicken to skillet and cover. Simmer for 1/2 hour.In a small skillet, simmer peeled onions in a small amount of water until tender-crisp, about 20 minutes. Remove onions from water (which should be almost evaporated) and sauté in 3 tablespoons butter or margarine until browned. Remove from pan add quartered mushrooms and over high heat, brown, turning frequently. Add onions to mushrooms and heat for 1 or 2 minutes before adding to chicken on serving platter.Remove chicken from sauce and keep warm. Discard bay leaf. Mix cornstarch with cream and add a bit of warm sauce to this mixture. Combine cream mixture with wine sauce and continue cooking and stirring until it thickens, about 5 minutes. Add 1tablespoon butter or margarine to sauce in bits and quickly take off heat. Return chicken to sauce and simmer 1 or 2 minutes to heat through.On heated platter, arrange chicken and surround with onions and mushrooms. Pour sauce overall and sprinkle with parsley.Note: If made the day before, heat covered in a moderate oven.