Chicken in White Wine Butter Sauce

White Wine Chicken 2

I am a big believer is using up every last ingredient in your house because I hate when things go to waste. So when I found myself with some leftover white wine, I decided to make this dish. It’s super quick and easy to pull together and there is really nothing more delicious than a wine sauce in my opinion. Serve with your favorite veggie and carb, I made seasoned rice* and steamed buttered green beans.

I found this recipe on the Framed Cooks blog site, you can find the original recipe right here . I mostly followed the recipe as written however, because I used a little more chicken then called for I actually doubled the sauce. I like having extra to smother the chicken and it was also really good mixed together with my seasoned rice. I used a Pinot Grigo for the sauce but feel free to use whatever white wine you have in the house. I finished off the sauce with a squeeze of fresh lemon which really brightened the flavor.

Ingredients

  • 4-6 skinless, boneless chicken breast halves, pounded to ¼ inch thickness
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, chopped
  • ½ cup white wine
  • 1 cup chicken stock (I like Kitchen Basics brand)
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • Fresh (or dried) parsley, to taste
  • Kosher salt and pepper, to taste

Instructions

Warm olive oil and butter over medium high until butter is melted.

Add chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken and keep warm.

Add shallots and saute until tender, about 2-3 minutes. Add wine and cook until it is reduces down, about 3-5 minutes. Add the chicken stock and simmer for 5 minutes.

Add the cold butter and stir until melted. Add parsley and season to taste with salt and pepper. Add the chicken back to the pan and turn the pieces over until they are coated with the sauce. Serve chicken drizzled with extra sauce.

White Wine Chicken 1

*To make the seasoned rice, sauté a finely diced onion in 2 tbs of butter until softened. Then follow the cooking instructions on the long grain rice bag substituting chicken stock (I like the Kitchen Basics brand) for the water. Season with salt, pepper, and parsley. Cook until light and fluffy.

Chicken Breasts Pierre

Chicken Pierre.jpg

What’s better than a one pan chicken dish? Ummmm……………….nothing. I love a meal that comes together quickly and easily with minimal mess. This dish fits the bill perfectly and it was also rich and delicious. Even my picky kids ate it so you know it’s good!

I came across this recipe on Facebook however, the original recipe is from the Allrecipes website, you can find it here . I made a few adjustments to this dish which I think resulted in a much better tasting meal. I cut down on the amount of chili powder it called for to only 1 teaspoon. Chili powder can be an overpowering flavor and I think 2 teaspoons would have been entirely too much. I also replaced the 1/2 cup of water with red wine and increased the amount to 3/4 cup. This was the BEST substitution and the red wine really made this dish! I used Bogle Merlot but you can use whatever red wine you like or have on hand.

I served this chicken alongside roasted Yukon Gold potatoes and fresh string beans. To season the string beans I used a little salt and pepper and then tossed them with some of the sauce from the chicken, they were absolutely delicious.

Ingredients

  • 6 skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 3 tablespoons butter
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 3/4 red wine
  • 2 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon celery seed
  • 2 cloves garlic, minced
  • 1/8 teaspoon hot pepper sauce

Instructions

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture and set aside.

Melt butter in a large skillet over medium heat. Brown chicken on all sides. Remove from skillet, set aside.

In the same skillet, combine the tomatoes, red wine, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil then reduce heat and return chicken to skillet. Cover and simmer for 30 to 40 minutes, or until chicken is tender, no longer pink and juices run clear. 

**Tip** – If the sauce is too thin after the chicken is done cooking just remove the chicken and set aside, increase the heat to high, and mix in a little Wondra™ powder to thicken it up. If you don’t have Wondra™, combine a 1/4 water and 2 tbs flour and then slowly mix in just enough to thicken the sauce.

 

Marinated Chicken Shish Kabobs with Grilled Veggies and Pineapple

Grilled Chicken and Veggies

This dish is the ultimate summer meal, it’s light, easy, and has all of the best flavors of summer including grilled meat, summer veggies and pineapple. So delish! I like to make this when I don’t have a ton of time for prepping because it only takes a few minutes to pull everything together. You can prep the ingredients in the morning (or even the night before) and it’ll be ready to toss right on the grill at dinnertime. This meal is as delicious as it is healthy and I like being able to serve up something to my family that is good for them. Granted my kids pick at the veggies but they do devour the chicken, pineapple, and rice!

Traditionally shish kabobs are prepared by skewering both the meat and the veggies together however, I find that when you do that inevitably the meat cooks before the veggies and gets dry and as the veggies become tender they have a tendency to fall off of the sticks. So to solve these issues I’ve stopped putting the two together and instead, I skewer the chicken separately and I use a grill basket for the veggies and fruit. Doing this allows me to start the vegetables earlier on the grill so that they have more time to cook and then I’m able to put the chicken on later so it stays nice and juicy. Both come out perfect every time and your prepping is significantly less since you don’t have skewer the veggies.

Whenever you’re making shish kabobs and using wood skewers, always allow the wood skewers to soak in water for about 10-15 minutes before you use them. Doing this will prevent the skewers from charring and disintegrating during the grilling process. To avoid this step, you can use metal skewers however, it’s just more thing to clean after dinner. For that reason I always have wood skewers on hand, they are dirt cheap and they are an easy cleanup.

Ingredients

  • 2 lbs of chicken breast cut into strips
  • herb marinade (you can use your own mix of oil and spices OR a packaged mix such as McCormick Grill Mates Zesty Herb Marinade, 1.06 oz (Case of 12))
  • 1 red bell pepper, largely diced
  • 1 green bell pepper, largely diced
  • 2 sweet or red onions, largely diced
  • 1 can of pineapple chunks in their own juice or half of a fresh pineapple cut into chunks
  • salt and pepper, to taste
  • seasoned rice (recipe listed below)

Instructions

Marinate the chicken strips in a bowl and the prepared veggies and pineapple in another bowl for at least 30 minutes, the longer the better. Skewer the chicken strips making sure to place enough chicken on each shish kabob to fill up the entire stick but without crowding it. Set aside in the fridge.

Heat up your grill to a medium heat. Place the grill basket on the grates and allow it to warm up for a few minutes. Pour the marinated veggies and pineapple into the basket, close the lid, and allow them to cook until tender. Stir every few minutes during cooking. The veggies should be tender and nicely grilled within about 40-45 minutes.

About 10-15 minutes before the veggies and pineapple are done, add the chicken kabobs to the grill. Turn them every so often so that they cook evenly. The chicken is ready to turn when it releases easily from the grill, don’t force it or the chicken will tear. The chicken will be ready in about 10 minutes or when the juices run clear. Depending on thickness of the chicken and placement on the grill the cooking time might vary slightly.

To make the seasoned rice, sauté a finely diced onion in 2 tbs of butter until softened. Then follow the cooking instructions on the long grain rice bag substituting chicken stock (I like the Kitchen Basics brand) for the water. Season with salt, pepper, and parsley. Cook until light and fluffy.

 

 

 

Chicken Lombardi

chickenlombardi

When I came across this recipe I bookmarked it immediately and couldn’t wait to make it. Between the melted, bubbling cheese and the rich sauce it just screamed cozy comfort food. Let me tell you, it was every bit as delicious as it looked. Even my kids loved it and they are without a doubt the hardest sell of all. Typically they will put ketchup on literally everything they eat but shockingly, they ate this just as it was.  Jaw on floor!

I adapted this recipe from one that I came across on Facebook which was originally posted by a site called: 78recipes.com . For the most part, I followed the recipe as it was written making only minor adjustments or additions. I added sherry wine and thinly sliced prosciutto which really kicked this dish up a notch and gave it that little something extra in the overall flavor profile. The only thing that I would do differently in the future would be to take out the mushrooms. Try as I might, I just cannot get past their spongy texture. I am thinking this dish would do well with some caramelized onions in place of the mushrooms so I think I might give that a whirl the next time that I decide to make this. By all means though, if you love mushrooms then don’t change a thing.

Overall, this is a really a delicious, easy to make meal that is perfect any night of the week. I served it alongside seasoned rice however, it would pair equally well with mashed potatoes or any other seasoned vegetable. This recipe is an absolute keeper for sure!

Ingredients

  • 8 oz package of sliced mushrooms
  • 4 tbs butter
  • 6 skinless chicken breasts, sliced and pounded thin
  • 1/2 cup all purpose flour
  • 1/2 cup stock
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 2 chopped green onions
  • 1/4 – 1/3 lb thinly sliced prosciutto
  • 1/4 cup sherry wine

Instructions

Preheat the oven to 450 degrees.

In a large skillet, melt the 2 tbs of butter over medium-high heat. Saute the mushrooms for 3-5 minutes stirring constantly.

Remove the mushrooms and saute the prosciutto until slightly golden and starting to crisp. Remove and set aside.

Cut each chicken breast in half horizontally and pound thin between two sheets of plastic wrap. Coat the chicken in the flour and season both sides with salt and pepper. Melt another 2 tbs of butter in the pan and cook the chicken over medium heat, about 3-4 minutes per side. Remove the chicken and place in a baking dish, leaving all of the drippings in the saucepan. Cover the chicken with the mushrooms and set aside.

In the saucepan, add the broth and sherry wine and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Season the sauce with salt and pepper, to taste.

Pour the sauce all over the chicken. Top the chicken with the prosciutto then the Parmesan and shredded mozzarella cheese. Finish by sprinkling the chopped green onion all over the top. Bake for 12-14 minutes or until the chicken is cooked through.

**Tip** – To thicken up the sauce, add in a few shakes of Wondra (a gravy thickener) while it’s boiling on the stovetop.

 

 

 

 

French Onion Soup Chicken with Pasta

frenchonionsoup

One of my most favorite foods in the world is French Onion Soup Gratinee. It has such an incredible depth of flavor and there is nothing better on a cold day than a hot bowl of soup dripping with ooey gooey cheese. This meal right here is like French Onion Soup on a plate, it was absolutely divine! I adapted this recipe from one posted by For the Love of Cooking. The recipe calls for cooking the chicken in a separate pan but for the sake of convenience and because I didn’t want to waste any yummy bits I cooked the whole meal in my enameled cast iron dutch oven. Less to clean and more flavor imparted into the dish.

Original Recipe – French Onion Chicken Breast

Next time, red wine is absolutely in order. I usually add Merlot to my own French Onion Soup recipe but sadly, I had none left in the house this evening. I think adding red wine to the sauce would add another nice dimension of flavor to this meal. If you would like to add red wine, throw some in after you add the garlic and thyme to the onions. Adding it at this point will help to deglaze the pan and it’ll give the wine a chance to burn off the alcohol. Then continue with the recipe as instructed.

Because this recipe made a nice amount of sauce I decided to boil some penne pasta to go alongside the chicken. I tossed 1/2 lb of pasta with a 2 tbs of salted butter, a few splashes of the pasta cooking water, and a few healthy spoonfuls of the chicken sauce after cooking. To finish off the pasta I mixed in a nice handful of shredded mozzarella. It was absolutely delicious and a perfect, easy side dish for this meal.

Ingredients

  • 2 tbs unsalted butter
  • 2 large sweet onions, sliced (I used Vidalia)
  • 2-3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 2 tbs flour
  • 2 cups beef broth (or stock if you’d like a richer flavor)
  • 2 tsp olive oil
  • 2 boneless, skinless breasts, cut in half lengthwise
  • Kosher salt and pepper, to taste
  • garlic powder, to taste
  • 1 tbs balsamic vinegar
  • 2 tbs Dijon mustard
  • 1 cup mozzarella, shredded OR Gruyere, grated

Instructions

Melt the butter in a dutch oven over medium heat. Add the onions and a little salt and pepper and cook until they are a deep golden brown, about 25-30 min. Add a bit of beef broth/stock as need to deglaze the pan and keep the onions from burning. You want deep, rich browned onions, not burnt ones so the key here is low and slow.

Preheat the oven to 350 degrees.

Add the garlic, thyme, and flour to the onions and cook another minute, stirring constantly. Add wine here if you’re using it and cook for about 2-3 minutes so that it deglazes the pan, make sure to scrape up all of the browned bits in the bottom of the pan. Add in 1 cup of beef broth/stock, bring to a boil, and then lower the heat and simmer for about 5 minutes.

Remove the onions and sauce, reserve in a bowl for later. Add the oil to the dutch oven and heat it up. Season the chicken with salt, pepper, and garlic powder and then add to the hot oil. Brown on both sides, about 3-4 minutes per side. Remove chicken and set aside on a plate.

Add the remaining beef broth/stock and deglaze it, making sure to scrape up the browned bits from the chicken. Whisk in the mustard and vinegar, bring to a boil, and then lower the heat and simmer for about 5 minutes.

Add the onions and sauce back into the pot and mix well to combine. Add in a few splashes of beef broth/stock if the mixture seems too thick. Add the chicken back into the pot, spoon the sauce over each piece, cover with a lid and bake for about 10-15 minutes depending on the thickness of your chicken.

Remove from oven and sprinkle shredded cheese all over the chicken and broil until melted and browned. Remove the chicken from the pot and plate on dishes. If you made the pasta as a side, toss some of the sauce with the pasta and then plate alongside the chicken. Spoon extra sauce over both and finish it off with a light sprinkle of parsley.

Enjoy.