RED WINE REDUCTION SAUCE FOR CHICKEN RECIPES
CHICKEN WITH RED WINE REDUCTION RECIPE - RED.FOOD.COM
Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding. It's amazing what a difference a simple sauce can make. Although it tastes like it came from a little corner bistro, it's extremely quick and simple. Original recipe: http://thegraystable.blogspot.com/2008/03/chicken-with-red-wine-reduction.html I did not use flour. Instead I substituted a Tom Douglas’s Rub with Love chicken rub and Emeril’s Chicken Rub along with my own Italian style bread crumbs. It came out amazing, just what I wanted.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
- Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
- When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.
Nutrition Facts : Calories 300.3, FatContent 17.8, SaturatedFatContent 6.8, CholesterolContent 98.9, SodiumContent 866.7, CarbohydrateContent 4.2, FiberContent 2, SugarContent 0.9, ProteinContent 28.2
CHICKEN AND RED WINE SAUCE RECIPE | ALLRECIPES
A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
Provided by Robin
Categories Meat and Poultry Chicken Breast Skillet
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
Nutrition Facts : Calories 213.8 calories, CarbohydrateContent 19 g, CholesterolContent 58.6 mg, FatContent 3.5 g, FiberContent 0.2 g, ProteinContent 22.2 g, SaturatedFatContent 0.8 g, SodiumContent 248 mg, SugarContent 18 g
More about "red wine reduction sauce for chicken recipes"
CHICKEN WITH RED WINE PAN SAUCE RECIPE | EATINGWELL
Ready in 35 minutes, this chicken dish will satisfy you any night of the week!
From eatingwell.com
Total Time 35 minutes
Category High Protein, Low-Carb Recipes
Calories 180.1 calories per serving
From eatingwell.com
Total Time 35 minutes
Category High Protein, Low-Carb Recipes
Calories 180.1 calories per serving
- Add remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.
See details
CHICKEN AND RED WINE SAUCE RECIPE - FOOD.COM
I don't remember where I got this recipe. But was looking for something to do with some red wine I had left over and found this.A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy!
From food.com
Reviews 4.5
Total Time 1 hours
Calories 446.5 per serving
From food.com
Reviews 4.5
Total Time 1 hours
Calories 446.5 per serving
- Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
See details
RED WINE REDUCTION SAUCE RECIPE | ALLRECIPES
After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
From allrecipes.com
Reviews 4.8
Total Time 20 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 151.5 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 20 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 151.5 calories per serving
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
See details
RED WINE REDUCTION SAUCE (MARCHAND DU VIN) RECIPE | MYRECIPES
Use this simple French red wine reduction to add some tasty sophistication to your dinner table.
From myrecipes.com
Reviews 4
Calories 129 calories per serving
From myrecipes.com
Reviews 4
Calories 129 calories per serving
- Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 3 tablespoons (about 10 minutes). Strain mixture through a sieve over a bowl; discard solids. Add butter, stirring constantly until smooth. Stir in salt and pepper.
See details
CHICKEN LIVERS WITH RED-WINE SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine french
Calories 873 per serving
Reviews 4
Total Time 40 minutes
Cuisine french
Calories 873 per serving
- Heat the remaining tablespoon of butter in a casserole and add the remaining tablespoon of sage and remaining half teaspoon garlic. Cook briefly and add the sauce. Bring to a boil and let simmer about 1 minute. Add the livers and cook to heat thoroughly. Stir in chopped parsley and serve.
See details
CHICKEN WITH RED WINE BROTH RECIPE | MYRECIPES
This recipe starts with the process used for Brown Chicken Stock, but wine is used in place of water. Its tannins and acids yield soft but profound flavors. Serve over mashed potatoes.
From myrecipes.com
Calories 335 calories per serving
From myrecipes.com
Calories 335 calories per serving
- Simmer broth mixture until liquid is reduced to about 1 1/2 cups (about 25 minutes). Combine flour and butter, stirring with a fork until a paste forms. Add flour mixture to pan, stirring with a whisk; simmer 4 minutes or until slightly thickened. Stir in salt and pepper. Spoon sauce over chicken; sprinkle with parsley.
See details
SPICE-BRAISED CHICKEN LEGS WITH RED WINE AND TOMATO RECIPE ...
Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine. More Dishes that Call for Red Wine
From foodandwine.com
Reviews 5
Total Time 1 hours 40 minutes
From foodandwine.com
Reviews 5
Total Time 1 hours 40 minutes
- Add the chicken to the sauce along with any accumulated juices and simmer over low heat, turning a few times, until the chicken is cooked through and the sauce is flavorful, about 50 minutes. Discard the cinnamon stick and bay leaves, season with salt and pepper and serve.
See details
EASY & DELICIOUS RED WINE REDUCTION SAUCE RECIPE
Jan 19, 2021 · How to Prepare Red Wine Reduction Sauce: In a small saucepan, bring the chicken stock to a boil over medium-high heat. Continue to boil for approximately 15-20 minutes until the stock reduces by 3/4ths, or to about 1/2 cup. Remove from heat and cover the pot with a lid to keep warm.
From awgprivatechefs.com
From awgprivatechefs.com
See details
COQ AU VIN FOR TWO (CHICKEN IN RED WINE SAUCE) - GARLIC & ZEST
From garlicandzest.com
See details
CHICKEN BREASTS WITH RED WINE SAUCE RECIPE | SPARKRECIPES
Add the onions, mushrooms, and garlic to the hot pan. Cook, stirring occasionally, until the onions turn light brown, 4 to 5 minutes. 4. Add the wine; stir to combine with the vegetables and scrape the bottom of the pan to loosen the browned bits. Simmer until the wine reduces by half in volume, 3 to 4 minutes.
From recipes.sparkpeople.com
From recipes.sparkpeople.com
See details
CHICKEN BREASTS WITH RED WINE SAUCE RECIPE | SPARKRECIPES
1. Slice the chicken breasts in half and pat dry with a clean cotton cloth or paper towel. Season with pepper. 2. Place the oil in a medium saucepan with a heavy bottom and a lid; once the oil is hot, add the chicken. Lightly brown the chicken on all sides, remove from the pan, and set aside. 3.
From recipes.sparkpeople.com
From recipes.sparkpeople.com
See details
RED WINE SAUCE RECIPE | BON APPÉTIT
Oct 31, 2006 · Add red wine, thyme, and honey to skillet and boil until mixture is reduced by 2/3, about 10 minutes. Add chicken broth to skillet; boil until reduced to generous 1 cup, about 1 minute. Whisk in ...
From bonappetit.com
From bonappetit.com
See details
EASY & DELICIOUS RED WINE REDUCTION SAUCE RECIPE
Jan 19, 2021 · Variations on Basic Red Wine Reduction Sauce Recipe: If you want to really enhance the depth of flavor, you can turn this sauce into a mouthwatering pan sauce for steak by searing your steaks in a cast iron pan (in place of the skillet).After searing, remove the steaks from the pan, and cover with a tent of heavy-duty aluminum foil to keep warm.
From awgprivatechefs.com
From awgprivatechefs.com
See details
HOW TO MAKE RESTAURANT QUALITY REDUCTION SAUCES AT HOME
Jan 21, 2007 · A Basic Reduction Sauce. You can make reductions sauces from all sorts of liquids. One of my favorites is a balsamic reduction sauce where you slowly cook down a cup of balsamic vinegar until it reduces by half or if you like, even further until it becomes syrupy. This is great to drizzle over fish, chicken or pork chops.
From reluctantgourmet.com
From reluctantgourmet.com
See details
HOW TO MAKE A RED WINE REDUCTION - LA CUCINA ITALIANA
Dec 05, 2019 · A reduction is a concentrated sauce obtained by thickening a liquid over heat. As the liquid portion evaporates, the flavors concentrate and the sugars caramelize, resulting in a more intense taste and a thicker consistency.
From lacucinaitaliana.com
From lacucinaitaliana.com
See details
RED WINE REDUCTION RECIPE | RECIPE | RED WINE REDUCTION ...
A red wine reduction is a sauce made with red wine, beef broth and aromatic vegetables and is used to drizzle over steaks and roasts. This reduction sauce adds flavor and richness to the dish, but the alcohol will evaporate during cooking....
From pinterest.com
From pinterest.com
See details
BLACKBERRY AND RED WINE SAUCE RECIPE - THE SPRUCE EATS
Oct 08, 2021 · Add the red wine and lemon juice . Bring to a boil, then lower the heat and simmer until the mixture is reduced by about half. Combine the puréed blackberries and the jam or preserves, pepper, and salt and add to the wine mixture. Bring to a boil, then reduce the heat again and simmer for 5 minutes. Stir in 1 tablespoon cold butter.
From thespruceeats.com
From thespruceeats.com
See details
BEEF TENDERLOIN WITH SHALLOT AND RED WINE REDUCTION ...
Mar 10, 2013 · Add the wine, a little at a time, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Cook until the wine is reduced by nearly half. Stir in the butter. When the butter has melted, remove the sauce from the heat and cover to keep warm. Cut the tenderloin across the grain into slices 1/2 inch thick.
From williams-sonoma.com
From williams-sonoma.com
See details
BASIC RED WINE JUS RECIPE - WINE SOLUTIONS AU
Nov 13, 2021 · Served with a red wine reduction sauce this homemade Japanese hamburger steak Hambagu is incredibly juicy and melts in your mouth. Sautéed Mushrooms Tender mushrooms soaked in red wine thyme garlic and other savory herbs. ... This tasty and delicious recipe Crock-Pot Chicken and Black Beans is a simple slow cooker dump recipe where you just ...
From winesolutionsaustralia.com
From winesolutionsaustralia.com
See details
RED WINE PAN SAUCE WITH MUSTARD AND THYME - THE RELUCTANT ...
Jul 22, 2012 · Instructions. After sautéing properly, remove meat or chicken from the pan leaving the residual fat that it was cooked in. Add the chicken stock and red wine and reduce over high heat by half (¼ cup). Whisk in the butter, mustard, thyme and serve.
From reluctantgourmet.com
From reluctantgourmet.com
See details
