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Chicken in Wine Sauce Recipe

White or red? No need to state a preference – especially when these two recipes might make you rethink your favorite kind of wine! These two recipes are fantastic if you are looking for an easy, delicious recipe for chicken in wine sauce!

CHICKEN IN WHITE WINE SAUCE RECIPE

INGREDIENTS

8 chicken breasts, halved, skinned, boned

2 tbsp. butter

6 mushrooms, chopped

1/4 c. chopped nuts

1/2 c. chopped, cooked ham

1/2 c. bread crumbs

1/2 tsp. salt

1/8 tsp. peppe

r3 or 4 thin orange slices

Parsley sprig

WINE SAUCE

2 tsp. cornstarch

1/2 c. white wine

1/4 c. butter, melted

1/4 c. apricot preserves

DIRECTIONS

1. Preheat oven to 350. Place chicken breasts between sheets of wax paper and pound until they are an even thickness.

2. Add two tablespoons of butter to a skillet and melt it. Add mushrooms, nuts, and ham. Add bread crumbs. Add salt and pepper to the chicken breasts, then spoon some of the bread crumb mixture into each of them.

3. Roll up the chicken breasts like a jelly roll and secure them with toothpicks.

4. Bake for 30-40.

5. Spoon the white wine sauce over the chicken, then garnish them with orange slices and parsley.

CHICKEN IN RED WINE SAUCE RECIPE

INGREDIENTS

1 lb. 2 oz. chicken parts, skinned

1/4 c. dry red table wine

1 tbsp. brandy

2 garlic cloves, minced

1/2 c. each frozen pearl onions & water

1 tbsp. tomato paste

1 packet instant beef broth & seasoning mix

1/2 c. halved mushrooms

1 tbsp. all-purpose flour

1 bay leaf

1 tbsp. chopped fresh parsley

1/8 tsp. each pepper & thyme leaves (optional)

DIRECTIONS

1. Arrange chicken in a single layer at the center of a 4-quart casserole dish.

2. Combine wine, brandy, and garlic, and pour it over the chicken. Cover with a vented plastic wrap, then microwave at 75% for five minutes. Turn over the chicken, add onions, recover, and cook for another five minutes (make sure the inside of the chicken is still pink).

3. Combine water, tomato paste, and broth mix and stir. Place mushrooms around the chicken int the dish, sprinkle with flour, and add the tomato paste mixture. Add a bay leaf.

4. Cover again with the vented plastic wrap, then microwave at 75% for 5 more minutes. The chicken should be tender and the juices should run clear if you pierce it with a fork.

5. Stir in the parsley, pepper, and some extra thyme if you like, and let it stand for one minute, then remove the bay leaf and serve.