97 chicken cooked wine recipes

A chicken breast and potato salad with spinach, dressed with a creamy and tangy tarragon-mustard dressing.

Easy to make and good to use up leftover cooked chicken, better than Chicken Nuggets!

Low-fat, super lean pork loin chops, glazed with tangy and sweet honey Dijon sauce and baked until perfect.

Sautéed chicken breast sliced thin over crisp romaine with homemade garlic croutons, Parmesan, and a from-scratch Caesar dressing made with anchovy paste and fresh lemon. A low-calorie salad that eats like a meal.

Chicken breasts in wine sauce brown chicken in butter, then simmer in cream of chicken soup, white wine, carrots, and mushrooms. A weeknight one-skillet braise served over rice for an easy comfort meal.

Quick French chicken with cream of chicken soup, white wine, and Dijon mustard simmered over browned chicken breasts. A weeknight dinner over rice in 40 minutes.

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

Tender chicken breasts simmered in white wine and chicken broth with mushrooms, onion, and basil. A light, savory one-skillet dinner ready in about an hour.

A great chicken casserole with a nice tangy sauce and just the right amount of crunch from the topping. It is one of our family favorites. The kids always ask for it.

Elegant smoked chicken roulades stuffed with a Port wine mousse and diced dried fruits, sliced on the bias and drizzled with a bourbon-veal stock sauce. A showpiece dinner.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.

Mediterranean chicken breasts braised in red wine, canned tomatoes, basil, and garlic, served over spaghetti with green olives. A light one-skillet version of chicken cacciatore.

Light red snapper stew with potatoes, tomatoes, and white wine in a brothy base built on the Cajun trinity of onion, celery, and bell pepper. Low-fat and full of clean flavors.

Silky crab meat stir-fried with ginger, scallions, and cooking wine, finished with wispy egg white and poured over blanched baby bok choy. A light, elegant Chinese seafood dish ready in 35 minutes.

Lo bak go (turnip cake) loaded with Cantonese sausage and dried shrimp, steamed until silky and firm. Slice and pan-fry for golden crispy edges that make this dim sum classic irresistible.