Lil' B's Purple Chicken
Tender chicken in a tangy, creamy, wine sauce served over seasoned rice. So delicious and it has a light purple color to it from the red wine.
Tender chicken in a tangy, creamy, wine sauce served over seasoned rice. So delicious and it has a light purple color to it from the red wine.
- 1/4 cup water
- 2 cups water
- 1 cup sour cream
- 1 package fresh chicken breasts or tenderloins cut into bite size pieces
- 1-2 tablespoons butter (i used garlic and herb butter)
- 1 can condensed cream of chicken soup
- 1/2 cup red wine (could also use white but it won't be pup
- 1/4 cup herb de province' soft cheese (optional)
- seasoned salt, fresh ground pepper
- 2 cups instant rice
- Carbohydrate 77.1606629273388 g
- Cholesterol 139.595228115763 mg
- Fat 18.0392333646366 g
- Fiber 2.50879995727539 g
- Protein 49.9400143254043 g
- Saturated Fat 8.58017626662538 g
- Serving Size 1 1 Serving (448g)
- Sodium 731.651652174408 mg
- Sugar 74.6518629700634 g
- Trans Fat 2.51427416270215 g
- Calories 707 calories
Step-by-step
- Cut chicken into bite size pieces while you melt butter in a large saute pan on med-high heat.
- If you don't have seasoned butter, add some garlic salt and black pepper to the pan.
- Add chicken pieces and brown over med-high heat.
- While you are browning the chicken, mix up the sauce in a medium bowl with a whisk: soup, sour cream, water, red wine, and cheese.
- Add seasoned salt and pepper to sauce mix to desired taste.
- Once the chicken is fully cooked, pour sauce into the saucepan and stir.
- Cook on med-high heat for 10-15 min. stirring often to cook off the alcohol.
- While the sauce is simmering, add the instant rice and water to a 2qt glass dish and season with some seasoned salt and pepper, cover and microwave for 5 min.
- Leave rice covered for an additional 5 minutes after cooking then fluff with a fork.
- Once the rice and sauce are ready, serve the purple chicken and sauce over the rice.
- So easy and so good!
- I served it with a side of buttered broccoli.
Combining red wine with high-fat dairy in a simmering pan sauce requires precise heat management to prevent the proteins from curdling. When red wine is introduced to condensed soup and sour cream, the acid in the wine can easily break the emulsion if the temperature climbs too high. Cooking the combined mixture over medium-high heat for ten to fifteen minutes serves a dual purpose: it evaporates harsh alcohol flavors while concentrating the liquid into a uniform coating. Using a heavy-bottomed skillet helps distribute heat evenly, reducing the risk of scorching the dairy on the base of the pan.
Mastering Wine and Dairy Emulsions
Red wine contains tannins and acids that react directly with milk solids. Whisking the sour cream, condensed cream of chicken soup, and wine in a separate bowl before adding it to the browned chicken ensures that the ingredients incorporate smoothly without sudden thermal shock. If the sauce begins to separate, lowering the flame and whisking vigorously will often bring the emulsion back together. When utilizing instant rice alongside this dish, letting the covered glass dish rest for the full five minutes after microwaving allows steam to distribute evenly through the grains, preventing a crunchy texture.
- Stir the sauce continuously during the ten to fifteen minute reduction phase to prevent the sour cream from scorching.
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to three days.
- Reheat leftovers gently on the stovetop over low heat, adding a tablespoon of water if the sauce thickens excessively.
