Time 30m Number Of Ingredients 9 Steps:
Heat large skillet to medium high heat. Melt butter and add olive oil. Rub olive oil on chicken and liberally sprinkle chicken with salt and pepper. This will help form a crust. Sear chicken 3-4 minutes on each side. Chicken will release easily from pan when ready to turn. ( It will not be fully cooked but continue to cook in the sauce.) Remove chicken to plate and cover with foil to keep warm. Reduce heat to medium low. Add whole garlic cloves and saute until lightly brown. Sprinkle flour over garlic stirring until no flour is visible. Pour in wine and chicken stock. Simmer for 5 minutes until slightly thick. Add thyme. Taste for seasoning. More salt? More pepper? This will vary especially if using low sodium chicken broth. Add chicken back to pan and continue to cook for an additional 10 minutes or until internal temp reaches 165 degrees. Serve with fresh steamed vegetables, potato or rice.
Time 1h Yield 4 serving(s) Number Of Ingredients 10 Steps:
Brown chicken and garlic in a small amount oil in a large frying pan. Sprinkle herbs, onion salt and pepper on top of chicken. Pour wine over chicken and herbs. Wash and cut lemon in half. Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs. Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard. Serve chicken with a wild rice mixture, spooning the liquid over the the rice.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.
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.
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.
Yield serves 2 Number Of Ingredients 12 Steps:
Preheat the oven to 450°F. Spray the inside and lid of a cast-iron Dutch oven with olive oil. Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer. Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots. Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. nutrition information Calories: 459 Protein: 34g Carbohydrates: 76g Fat: 5g Cholesterol: 75mg Sodium: 54mg Fiber: 4g
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.
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.
Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside. Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.
Time 2h Yield 6 Number Of Ingredients 9 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
