If the ham you choose is particularly salty, season the chicken only very lightly with salt. Remove the chicken from the pan, turn the heat to high and bring the liquid to a boil. © Copyright 2020 Meredith Corporation. The chicken is browned, then slowly braised with onions, garlic, herbs and carrots in a white wine cream sauce. By MLSANDE21. Then let the wine bubble for a minute. I present to you Coq au Vin Blanc! https://www.thespruceeats.com/bordelaise-sauce-recipe-1375258 Cook for 3 minutes until softened and lightly golden. I upped the liquids but not quite double. Wonderful family-favorite we have for Christmas dinner every year. Advertisement. Equally perfect for a regular weeknight supper or your next dinner party! The addition of a little prosciutto or ham to the mirepoix gives the finished sauce a nice depth. Use a large sharp knife to cut sideways through the breast. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. Carefully cut through until you have two plump fillets. Thus, the lyonnaise sauce is a demiglaze-based sauce made with onions and white wine vinegar. Friends, guess what I’m serving up for Easter? Put the chicken back into the pan. Loosely based on a French bistro classic of chicken escalope smothered in a rich and creamy white wine and thyme sauce, this Chicken with White Wine is delicious!!! Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes It is a bold but light sauce that is great with fish, chicken and vegetables. SOOOOOOO good. Add in 1/2 cup of chicken broth, bring back to a simmer, and cook for 2 minutes. Melt the 2 tablespoons of butter in the pan then add in the finely chopped onion. This French Chicken with Creamy Mustard-White Wine Sauce is also a great dish for the holiday season to impress your guests (you’ll just have to make a lot more of it). Serves 2. chicken pieces) Salt and freshly ground black pepper 1 medium onion, finely chopped 1 medium carrot, finely chopped 1/2 rib celery, finely chopped 2 oz. Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more. Turn the chicken over and cook on the bone side for about 5 min. Heres a quick video to show you how ha… Use a dry white wine like a Pinot Grigio, Sauvignon Blanc or Viognier. French Potato Salad with White Wine and Tarragon, Braised Chicken Legs with White Wine, Bacon, Cipolline Onions & Mushrooms, 5 Ways to Make Your Holiday Prime Rib Even Better, Individual Beef Croustades with Boursin & Mushrooms, Pork Wellington with Fennel, Apples, and Dijon, Spring Vegetables and Seafood, Better Together, How To Make Whole-Grain Pasta From Scratch, 4-lb. Serve this delicious chicken recipe with Herb and Garlic Mashed … A French classic--chicken in a white wine sauce. Beurre Blanc is a white, velvety butter sauce which originated in France. Chicken thighs are first browned and braised in white wine for tenderness. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Lay the chicken breast flat on a chopping board, smooth side up. Add chicken to pan, skin side down; sauté 4 minutes or until browned. Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen – and they all come together wonderfully in this classic French-bistro fare. Winner. The French classic combines mushrooms and chicken in a tomato and white-wine sauce. Succulent chicken with cremini mushrooms braised in white wine and a splash of cream. Share on twitter. Continue to 5 of 7 below. prosciutto or country ham, finely chopped, 3/4 cup homemade or low-salt canned chicken stock. For more great recipes follow me on Pinterest, Use the options below to toggle between cups and grams (if relevant). 9 ratings. The chicken breast fillets are cooked in a skillet, then left to rest while the delicious creamy white wine sauce is cooked in the same pan. It has only 3 ingredients and cooks up fast. I served you up with some baby spinach and some farro with chopped mozzarella, but with your lovely, easy, scrumptious buttered white wine pan sauce, you were definitely the star of the show. Add the wine and chicken stock to the pan and stir to combine with vegetables. Serve this simple french chicken recipe with potatoes, rice, or even pasta, for an easy meals that everyone will love. It pairs well with grilled and roasted poultry dishes. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. Add 1/2 cup of heavy cream to the pan and simmer for 3 minutes. Preparation and cooking time. You must be a magazine subscriber to access this feature. I use salted butter, but unsalted will be fine too. Rate this Classic French Chicken in White Wine Sauce recipe with 2 tbsp butter, 1 (4 lb) roasting chickens, cut into 6 pieces (or 3-1/2 to 4 lb. This is a variation on a chicken fricassée, using a classic French mirepoix to flavor the sauce. Really easy and delicious sauce to go with a chicken dish. of the fat from the pan. Serve the chicken in … In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Get full Classic French Chicken in White Wine Sauce Recipe ingredients, how-to directions, calories and nutrition review. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Poulet de Provencal Rating: Unrated 49 This always reminds me of an aromatic day in Eze, France. All Rights Reserved. Remove the chicken from the skillet, turn … Share on pinterest. Our favorite way to serve this is with pasta: it’s a simple light sauce … Place a large, heavy-bottom skillet/frying pan over medium-high heat and allow to get hot. very flavorful. if you want a thicker sauce). 2 . Shallots are reduced in vinegar and butter is emulsified in the reduction. The addition of a little prosciutto or ham to the mirepoix gives the finished sauce a nice depth. Total time 30 mins; Easy. Cornstarch is whisked with cream then added to a warm base of chicken bouillon and dry white wine to make the whole thing thick and creamy. tablespoons butter, melted . White wine braised chicken surrounded by a heavenly and simple sauce perfect for those nights when all you need is a big bowl of comfort and some crusty bread to dip into it! Serve this amazing chicken fricassee recipe with our creamy mashed potatoes and a crusty bread to experience the fullness of French … The flavor tangy from the wine and savory from the Parmesan cheese. boneless skinless chicken breasts, cut in half . Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes. Remove and reserve the chicken. Are you sure you want to delete your notes for this recipe? Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 min. butter 4-lb. Add the wine and chicken stock to the pan and stir to combine with vegetables. It truly is a restaurant-quality dinner that’s so quick to make and in just one skillet. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all. Transfer the chicken breasts to a plate, cover tightly with foil, and let the rest while you make the sauce. 4 . Classic French sauces can be categorized by how they are made. Thighs are first browned and braised in white wine like a Pinot Grigio, Sauvignon Blanc or Viognier below toggle! Are first browned and braised in white wine sauce Recipe ( sauce Béchamel ) - Roux with. Wine and cheese sauce on chicken breasts Recipe ingredients, how-to directions, calories and nutrition review 2... Over fresh thyme wine cream sauce the information you provide will be processed in accordance our. The print magazine, 25 years of back issues online, over recipes! On one sauce, called the... stirring in flour and letting it some... Combine, and the sauce, for an easy meals that everyone will love crowd pleaser combines... 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