Time 25m Yield 1 Number Of Ingredients 10 Steps:
In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes. Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet. Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.
Time 35m Number Of Ingredients 7 Steps:
Pre-heat the oven to 200°C/400°F. In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over. Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream. Add the chicken back to the pan then season to taste and place in the oven. Allow to bake for 15-20 minutes until cooked through but still juicy. Serve with rice/bread to mop up the juices.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.
Time 55m Yield 6 Number Of Ingredients 6 Steps:
Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic. Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef’s knife, just enough to break the cloves. Peel.
Yield Serves 2 Number Of Ingredients 8 Steps:
Heat oil in heavy medium skillet over medium heat. Add mushrooms and garlic and sauté until mushrooms begin to brown, about 5 minutes. Transfer mushrooms to plate; keep warm. Season chicken with salt and pepper. Add chicken to skillet and cook until brown on both sides, turning once, about 6 minutes. Add wine and lemon juice to skillet and continue cooking until liquid is reduced to 2 tablespoons, about 2 minutes. Place chick atop mushrooms. Drizzle chicken with pan juices. Sprinkle with parsley and serve.
Yield Makes 8 servings Number Of Ingredients 5 Steps:
Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper. Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
Time 1h10m Yield 3 serving(s) Number Of Ingredients 12 Steps:
pour a good amount of flour onto a plate. Add 1 teaspoons salt and 3 or 4 grinds of pepper. Mix together, and coat chicken pieces, shaking off excess flour. Preheat a pan that has a lid on high heat. Once heated, add olive oil, swirling to coat bottom of pan. Add chicken pieces and brown on both sides. Remove chicken to a plate and turn off heat. If there are any scorched bits in the pan, rinse and pat dry with paper towels. Preheat pan again on medium high heat. Once heated, add butter and stir until melted. Add onion and garlic and fry for a few minutes, but don’t let the butter burn. Add chicken pieces back into pan and pour in chicken broth and wine. Add bay leaves, rosemary, basil, 1/2 teaspoons of salt, and 3 -4 grinds of pepper. Stir a bit to spread spices around, and bring to a boil. Once boiling close lid and turn down to low heat. Let simmer for 1 hour, turning chicken pieces over with tongs every 20 minutes or so. Enjoy! Note: Sauce tends to reduce quite a bit, so if you want more sauce, add more chicken broth after half an hour or so.
Time 1h45m Number Of Ingredients 12 Steps:
Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You’ll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole. Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken. Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced. Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic. Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly. Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.
Time 2h12m Yield 4 serving(s) Number Of Ingredients 15 Steps:
In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours. Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce. Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.
Time 1h15m Yield 2 to 4 servings Number Of Ingredients 7 Steps:
Heat oven to 350 degrees. In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside. Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.
More about “chicken with white wine and garlic recipes”
Time 40m Number Of Ingredients 7 Steps:
In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes. Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through. Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick. Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce. Adjust seasoning. Garnish: Chopped fresh thyme.
