Working in batches to prevent crowding, shake off excess flour from the chicken, add it to the skillet and cook until golden brown on both sides, 3 to 5 minutes per side. Transfer the chicken to the ...

Add cream and whisk until smooth. If the sauce is too thick add chicken broth, white wine, or water, a splash at a time until fluid but sauce-like. Taste and season with salt and pepper ...

Cook mushrooms, shallots, and garlic until tender before adding white wine, sherry, chicken stock and cream to make the sauce. Plenty of fresh spinach pulls the dish together and gives the sauce ...

We love serving this dish with rice. Chicken thighs are browned in butter and olive oil then braised with veggies, white wine ...

Dipped in egg, wine and cornflour, chicken is deep fried and doused with sauce. Mix the chicken with beaten egg, white wine, corn flour and salt. Set aside for 30 minutes. 2. Deep-fry the chicken in ...

Food and wine are meant to be, they bring out the best in one another. But wine isn’t only a pairing for a dish; it’s a ...

Put the chicken pieces into a bowl. Add the soy sauce, rice wine, salt, sugar, cornstarch and sesame oil. Stir well to combine then leave at room temperature for an hour, stirring occasionally.