Best 10 Chicken With Berry Wine Sauce Recipes

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Chicken with berry wine sauce is a delectable dish that combines the savory flavors of chicken with the sweet and tangy notes of berries and wine. This enticing dish is perfect for a special occasion or a cozy dinner party. With its vibrant colors and irresistible aroma, chicken with berry wine sauce will surely tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

NECTARINES AND BERRIES IN WINE SAUCE



Nectarines and Berries in Wine Sauce image

I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available. Need a half-cup, a cup or more for a recipe? It's at hand, ready to go into the pot, and there's also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red. The wines are also handy for a mixed wine drink like a kir, or even sangria.Their destiny, as the poaching liquid for summer nectarines, could not be more rewarding. The fruit is mixed with berries, and the wine, sweetened with sugar, is enriched with berry purée and reduced to a sauce. Whether to use white or red depends on the berries you select. Do not skimp on the chilling time; overnight would not be a mistake. It improves the dessert.

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 4 servings on its own, 6 to 8 with ice cream

Number Of Ingredients 7

1 pint raspberries or blackberries, rinsed
2 cups dry white or red wine
1/2 cup sugar
4 large firm but ripe nectarines, quartered, pits removed and reserved
Juice of 1/2 lemon
3 tablespoons framboise or blackberry brandy, optional
Mint sprigs, for garnish

Steps:

  • Purée half the raspberries or blackberries by forcing them through a sieve or potato ricer to eliminate seeds.
  • Place the wine (with raspberries, use white; with blackberries, red) in a 3-quart saucepan. Stir in the sugar, bring to a slow simmer and add the nectarines and pits. Simmer until the fruit is just tender, about 3 minutes. Transfer the nectarines to a bowl with a slotted spoon, draining well. Discard the pits. Stir berry purée into the pan.
  • Bring wine with berry purée to a boil and cook about 15 minutes, until reduced to about 3/4 cup. Remove from heat and stir in the lemon juice and framboise or brandy, if using. Allow to cool 30 minutes. Mix the remaining berries with the nectarines. Pour the sauce over the fruit and refrigerate several hours, or overnight. Serve on its own or over ice cream, garnished with mint.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 1 gram, Carbohydrate 53 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams

BLACKBERRY CHICKEN



Blackberry Chicken image

My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. -Laura Van Ness, Clearlake Oaks, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons plus 1/2 cup fresh blackberries, divided
1/2 cup reduced-sodium chicken broth, divided
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 teaspoon olive oil
2 garlic cloves, minced
3/4 teaspoon paprika, divided
1/4 teaspoon ground cumin
6 boneless skinless chicken breast halves (5 ounces each)
4-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch

Steps:

  • In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 315mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN WITH WHITE WINE AND HERB SAUCE



Chicken with White Wine and Herb Sauce image

This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed Spring Vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 tablespoons olive oil
1 whole (3- to 4-pound) chicken, cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons finely chopped shallots
2 tablespoons very finely chopped garlic
1/2 cup dry white wine
1 1/2 cups homemade or store-bought low-sodium chicken stock or broth
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
  • Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
  • Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

WINE SAUCE CHICKEN



Wine Sauce Chicken image

A wonderful chicken and wine with cheese, served over wild rice.

Provided by Kay

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 11

6 skinless boneless chicken breasts, cut into 2-inch cubes
2 tablespoons butter
2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) can evaporated milk
1 ½ cups shredded Cheddar cheese
½ teaspoon garlic powder
½ cup white wine
½ cup mayonnaise
½ cup slivered almonds for topping
¼ cup grated Parmesan cheese for topping

Steps:

  • Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
  • Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
  • In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 10.1 g, Cholesterol 124.9 mg, Fat 39.6 g, Fiber 1.3 g, Protein 40.9 g, SaturatedFat 13.7 g, Sodium 789.5 mg, Sugar 4.5 g

BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE



Balsamic Chicken Skillet with Mixed Berry Sauce image

Sweet, savory, with a little kick. This marinade and sauce goes great with both chicken or pork, on the stove, in the oven, or on the grill.

Provided by Simon Chong

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 12

1 ½ cups mixed berries
¼ cup balsamic vinegar
2 tablespoons whiskey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon minced ginger
1 tablespoon minced shallot
¼ teaspoon cayenne pepper
4 skinless, boneless chicken breast halves
1 tablespoon oil

Steps:

  • Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
  • Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
  • Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
  • Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
  • Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 25 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 242.7 mg, Sugar 20.6 g

BABY CHICKEN WITH RED WINE SAUCE



Baby Chicken with Red Wine Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 small baby chickens or Cornish hens, 12 to 16 ounces each, first two wing joints removed, backbone removed and butterflied (flattened)
Salt and freshly ground black pepper to taste
1 cup pearl onions, peeled
1/2 cup diced carrots1/2 cup diced turnips
2 tablespoons dried thyme
3 cloves garlic, crushed
1 cup dry red wine
1/2 cup canned plum tomatoes, drained and crushed
2 cups Chicken Stock
1/4 cup crumbled crispcooked bacon

Steps:

  • Preheat an oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and saute until the vegetables begin to wilt.
  • Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes. When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve.

CHICKEN WITH BERRY WINE SAUCE



Chicken with Berry Wine Sauce image

We like to use Little Red Dress brand merlot in this chicken recipe to bring out the flavor of the berries. -Elizabeth Wright, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

1 cup fresh strawberries, halved
1 cup fresh raspberries
1 cup merlot or red grape juice
2 tablespoons sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced fresh basil leaves

Steps:

  • In a small saucepan, combine the strawberries, raspberries, merlot and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. , Meanwhile, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Serve with berry sauce; garnish with basil.

Nutrition Facts : Calories 251 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

PECAN CRUSTED CHICKEN WITH BLACKBERRY WINE SAUCE



Pecan Crusted Chicken With Blackberry Wine Sauce image

I haven't tried this recipe yet, but I thought it sounded so good I just had to post it for future preparation.

Provided by Dreamgoddess

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, about 5 oz each
salt and pepper, to taste
1/2 cup half-and-half cream
1 large egg, beaten
1 cup ground pecans
1/4 cup breadcrumbs
1/2 cup flour
4 tablespoons vegetable oil
1 cup blackberry preserves, seedless
1 cup red wine

Steps:

  • Preheat the oven to 350 degrees.
  • Season the chicken with salt and pepper.
  • In a bowl, combine the milk and egg.
  • In another bowl, combine the pecans, bread crumbs and flour.
  • Dip the chicken in the milk and egg, then coat with the pecan mixture.
  • Saute the chicken in oil until browned on all sides.
  • Transfer the chicken to a baking dish.
  • Bake at 350 degrees for about 10 minutes, or until the juices run clear when pierced at the thickest part.
  • Sauce: combine the preserves and wine in a saucepan and heat through, stirring occasionally.
  • Serve the chicken with the blackberry wine sauce drizzled over it.

Nutrition Facts : Calories 971, Fat 51.9, SaturatedFat 10, Cholesterol 150.5, Sodium 199.2, Carbohydrate 78.6, Fiber 4.2, Sugar 40.8, Protein 38

CHICKEN WITH SWEET WINE & GARLIC



Chicken with sweet wine & garlic image

Simple, delicious and very classically French, this creamy casserole makes an impressive dinner party dish

Provided by Mary Cadogan

Categories     Main course

Time 1h45m

Number Of Ingredients 12

2 tbsp seasoned flour
1 free-range chicken , about 1.5kg/3lb 5oz, jointed into 8 pieces
4-5 tbsp olive oil
2 shallots , finely chopped
200ml sweet wine , such as Sauternes
300ml chicken stock (see how to make your own below)
sprig each of parsley , thyme and bay tied with string
1 head garlic
50g butter
200g chestnut mushrooms
3rounded tbsp crème fraîche
a little lemon juice if needed

Steps:

  • Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
  • Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
  • Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
  • Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
  • Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
  • Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

Nutrition Facts : Calories 828 calories, Fat 62 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 0.81 milligram of sodium

CHICKEN WITH BLUEBERRY SAUCE



Chicken With Blueberry Sauce image

Make and share this Chicken With Blueberry Sauce recipe from Food.com.

Provided by DrGaellon

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/2 cup apricot preserves or 1/2 cup apricot fruit spread
3 tablespoons Dijon mustard
1/3 cup white wine vinegar or 1/3 cup cider vinegar
1/2 cup fresh blueberries or 1/2 cup frozen blueberries
2 cups hot cooked rice

Steps:

  • In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
  • With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.

Nutrition Facts : Calories 395.3, Fat 5.5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 218.9, Carbohydrate 55.9, Fiber 1.2, Sugar 16.8, Protein 30.3

Tips:

  • To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • For a richer flavor, use a dark berry wine, such as a Cabernet Sauvignon or Merlot.
  • If you don't have any berry wine on hand, you can substitute red wine and add a handful of fresh or frozen berries to the sauce.
  • To make a gluten-free version of this dish, use gluten-free flour and soy sauce.
  • Serve the chicken with mashed potatoes, rice, or roasted vegetables for a complete meal.

Conclusion:

The rich, flavorful berry wine sauce makes this chicken dish a standout. The combination of sweet and savory flavors is sure to please everyone at the table. Whether you're serving it for a special occasion or a weeknight dinner, this dish is sure to be a hit. Here are some additional tips for making this dish:
  • If you're short on time, you can marinate the chicken for as little as 30 minutes.
  • You can also cook the chicken in a slow cooker on low for 6-8 hours.
  • For a more elegant presentation, you can garnish the chicken with fresh berries and herbs.
With its delicious flavor and versatility, this chicken with berry wine sauce is a dish that you'll want to make again and again.

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