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Chicken with Roasted Garlic Sauce, Chicken with Roasted Grapes, Chicken with Roasted Grapes and Shallots, and 17 others.

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Chicken with Roasted Garlic Sauce wine pairings

Chicken with Roasted Grapes wine pairings

Chicken with Roasted Grapes and Shallots wine pairings

Chicken with Roasted Lemon and Rosemary Sauce wine pairings

Chicken with Roasted Lemons, Green Olives, and Capers wine pairings

Chicken With Roasted Lemons, Green Olives, and Capers wine pairings

Chicken with Roasted Pears and Wild Rice wine pairings

Chicken with Roasted Pepper-Garlic Sauce wine pairings

Chicken with Roasted Peppers wine pairings

Chicken with Roasted Peppers Dilled Marsala Cream wine pairings

Chicken with Roasted Peppers Dilled Marsala Cream 4202011 4 servings boneless, skinless chicken breast halves 4 -- flour 3 T freshly groun pepper 12 t garlic powder 12 t salt 14 t olive oil 3 t low sodium chicken broth 1-12 c 18 oz leek soup mix 12 package Marsala wine 13 c shiitake mushrooms, sliced 4 oz jar 7 oz roasted red peppers, drained, cut into 1-inch strips 1 -- grated Parmesan cheese 12 c grated Parmesan cheese 2 T lowfat cream cheese, cubed 4 oz plus 1 tsp lemon juice 1 T finely chopped dill 3 T hot, cooked linguine 4 c lightly toasted pine nuts 2 T starfruit, sliced and seeded 1 whole Cut each chicken breast half almost in half horizontally, taking care not to separate Open each half, place between sheets of plastic wrap and gently flatten to uniform thickness In shallow plate, mix together flour, pepper, garlic powder and salt dredge chicken in mixture to coat evenly In large nonstick frypan over medium-high heat, place 2 teaspoons of the olive oil Place half of chicken in pan and cook about 3 minutes on each side to brown remove from heat and keep warm Repeat with remaining oil and chicken To frypan, add chicken broth Gently whisk in leek soup mix, blending completely Add Marsala wine and mushrooms cook about 5 minutes, stirring occasionally Stir in roasted peppers, 12 cup of the Parmesan cheese and cream cheese When sauce is smooth, remove from heat and stir in lemon juice and dill On large serving platter, arrange linguine Spoon about 23 of sauce over the pasta top with chicken Drizzle remaining sauce over chicken, sprinkle with pine nuts and remaining 2 tablespoons Parmesan cheese Garnish with dill sprigs and starfruit wine pairings

Chicken with Roasted Peppers Recipe Food Network wine pairings

Chicken with Roasted Peppers Recipe Recipes Food Network wine pairings

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice wine pairings

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice Recipe Rachael Ray Food Network wine pairings

Chicken with Roasted Red Peppers wine pairings

Chicken with Roasted Red Pepper Sauce wine pairings

Chicken with Roasted Shallots, Tomatoes and White Beans Recipe Food Network wine pairings

Chicken with Roasted Shallots, Tomatoes and White Beans Recipe Recipes Food Network wine pairings

Chicken with Roasted Sweet Potato Salad wine pairings

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