Add the hot stock to the roasting pan and stir, then add to the frying pan. This recipe was excellent! I will definitely make again! Allrecipes is part of the Meredith Food Group. I adjusted this recipe slghtly after reading the other reviews. You can also use one whole chicken, cut up, for this dish, or 3 pounds of any chicken pieces you like. PS-I agree on the mushrooms-add them! Delicious, easy weeknight dinner! Try it, you'll love it! Nutrient information is not available for all ingredients. This recipe is perfect with about 1/2 cup of sugar, 1 teaspoon of salt, 1 teaspoon of pepper and t teaspoon of paprika. Sprinkle chicken with paprika and 1 cup brown sugar. Mix … This recipe was great, but the measurements on the ingredient list must be way off. Season to taste with salt and pepper. Sorry. Family did not rate this very high. The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. So is 1 tablespoon of salt. I also cut back the sugar to 1/4 cup, as per others suggestions. The sauce this way is wonderful!! This is truly the worst recipe I ever made from this site! Probably would just use stock instead of wine. This meal was quick, easy, and very tasty. My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. It might not be 100% free, but pan sauce is, without a doubt, the best two-for-one trick up a cook's sleeve . Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. This is NOT coq au vin so don't waste your time and be fooled by the positive reviews here. I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. I also seasoned the chicken a little with some salt and pepper about an hour before cooking it. DO NOT USE ALL THE BROWN SUGAR RECIPE CALLS FOR, I also added some garlic powder and onion powder, and 1/2 tsp of dried basil, and a good pinch of crushed red pepper to balance the sweetness. This sauce is easy to make and don’t take that much time and the quick recipe cuts down the time even more. I dredged the chicken in seasoned salt and the paprika and let it sit 15 minutes which helped to create a nice color during the browning process, as I decided not to fully cook the chicken before the simmer to reduce dryness. Serve immediately with seasonal vegetables. I was paid the highest compliment for this dish as my mother-in-law asked for the recipe! First off, I seasoned chicken with salt pepper, and seared in olive oil until juices ran clear. The 'something extra' I added was 1TBSP unsalted butter. Drain oil from skillet. Remove the chicken breasts to a plate and set aside. Mustard and Thyme Red Wine Pan Sauce. Taste of Home is America's #1 cooking magazine. I used scant sugar since all others said it was too sweet and it was still straight to the trashcan. Add the chicken breasts and sauté until just barely done, about 5 minutes on each side. It was pretty powerful but good chicken. To prepare the sauce, heat the butter in a frying pan. Since I am the cook I plan to make it again regardless of the support from my family but I will modify it slightly so that they also enjoy it. Before that though, pound the chicken out to the same thickness so it cooks evenly. My two year old gobbled up the chicken and demanded not only seconds but thirds! this link is to an external site that may or may not meet accessibility guidelines. Heat oil in a large skillet over medium high heat. Trust me. Step 1: Sprinkle Gelatin. In a restaurant, they would have on hand demi-glace or a reduced brown sauce to make these sauces but most of us don’t have the time or energy to make them at home. Serve warm. I've used this website for a LOT of recipes but this is the first one I've made where my boyfriend couldn't stop talking the entire way through the meal about how great it was. I personally liked this recipe but my family members only thought it to be okay. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. butter. The adjustemnts I made were to decrease the paprkia and brown sugar by half, only use 3/4 c wine and leave the lid off so it thickens better. Place chicken in the … Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear. https://www.tasteofhome.com/recipes/chicken-with-red-wine-cream-sauce Very yummy recipe and something different than what I normally fix. Cook garlic in oil until tender. —Sarah Campbell, Terre Haute, IN, Chicken with Red Wine Cream Sauce Recipe photo by Taste of Home. In a large skillet, heat butter over medium-high heat. 1 1/2 cups of sugar is WAY too much. Print Recipe. Information is not currently available for this nutrient. Also, I suggest simmering the chicken with the lid off so the wine will reduce a bit. Its worth it. Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Season to taste with salt and pepper. It is a time consuming process but the results are spectacular. I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. I used 1/4 cup sugar which was just enough. Following some of the advice of others, I modified this recipe to tailor it to my family's tastes. I made it the first time for company and everyone really enjoyed it! Enjoy! Off the heat, whisk in the remaining 3 Tbs. Next time I may use 3/4 c. wine and 1/4 cup water or broth. I think because it is VERY sweet. I doubled the ingredients except for the chicken, and added some stock so I could make it ahead and let it finish cooking in the sauce, which also left us extra sauce for over potatoes. Percent Daily Values are based on a 2,000 calorie diet. Dish up the mash and chicken and top with sauce. First things first: I combine my liquid elements (in this case stock and wine) in a glass measuring cup and sprinkle on some gelatin to get it started with the hydration process. The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. Remove chicken to a serving plate; keep warm. How to Make Chicken with Cherry-Wine Pan Sauce: Start by searing 4 chicken breasts in a large skillet over medium-high heat, about 6/10 on the heat scale. Your daily values may be higher or lower depending on your calorie needs. That’s why you should know how to make pan a sauce: It follows the same principle. I cut back on the sugar and made sure that I used a dry red wine. Use fresh rosemary. 214 calories; protein 22.2g 44% DV; carbohydrates 19g 6% DV; fat 3.5g 5% DV; cholesterol 58.6mg 20% DV; sodium 248mg 10% DV. It must have worked because my husband, who belongs to "picky-eaters anonomous" asked for seconds! My two year old gobbled up the chicken and demanded not only seconds but thirds! I let sauce simmer for awhile and added the chicken back to the pan, coating well with sauce. Pour red wine around chicken. Braised chicken breasts, brazenly good taste. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! White Wine Tarragon Pan Sauce Season 4 chicken breasts with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. What better endorsement than that? Truly awful and gross tasting. He even ate the extra chicken that I made to bring to lunch today! I would reduce the sugar and wine. I am not fond of soft chicken skin, although my husband devours it, so it probably won't reappear on our table without some modification. (I obviously made a fraction of the chicken for these photos!) https://www.tasteofhome.com/recipes/chicken-with-red-wine-cream-sauce I'd given it zero stars if I could. Info. This will result in not too much extra sauce (unless you have plenty of something to dip it in!). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Ham Steaks with Gruyere, Bacon & Mushrooms, 35 Chicken Thigh Recipes for the Slow Cooker, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents. It will be a winner if you tweak with it, and the spaghetti with the sauce was out of this world, it was a gourmet meal! For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces of chicken. Stir in cream and rosemary. Following some of the advice of others, I modified this recipe to tailor it to my family's tastes.