Chicken in wine sauce
Chicken in wine sauce

Chicken in Wine Sauce

My mom was always a good cook, but this chicken and wine was definitely one of my favorite meals of hers. Simple too! Throw all the ingredients in a baking dish and bake!

Chicken in wine sauce

Chicken in Wine Sauce

My mom was always a good cook, but this chicken and wine was definitely one of my favorite meals of hers. Simple too! Throw all the ingredients in a baking dish and bake!
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 252kcal

Ingredients

  • 1 pound boneless skinless chicken breast
  • 1 packet onion soup mix
  • 1 can condensed cream of mushroom soup
  • 8 oz. mushrooms sliced
  • 6 oz. white wine or chicken broth
  • 4 oz. water

Instructions

  • Preheat oven to 350° Fahrenheit.
  • In a small bowl add, cream of mushroom soup, wine and water. Mix until well combined.
  • In a large baking dish add the onion soup mix. Roll chicken in the onion soup mix until well coated.
  • Place mushrooms on top of chicken.
  • Pour cream of mushroom soup mixture over the chicken and mushrooms. Give it a stir.
  • Bake for 40 minutes with lid on baking dish. Remove baking dish from oven. Give it a good stir. Place the baking dish back in the oven without the lid and bake for an additional 10-15 minutes.
  • Remove baking dish from oven and let sit for 5-10 minutes before serving.
  • Serve as is or with rice and streamed green beans, how I prefer to serve it.

Notes

Serve as is or with; Rice, Mashed potatoes, additional veggies (steamed green beans, peas, side salad). 
Wine; Any dry white wine will do for this sauce. For this recipe I typically use a Chardonnay. If you don’t drink wine, substitute white chicken broth. 
Chicken; For best results try to cut the chicken breasts into equal size and thickness so they cook evenly. Tip to thin out chicken; cover with plastic wrap and pound with a meat mallet to even out their thickness.
Storage; Let leftover cool before placing in an airtight container in the refrigerator and storing for up to 3-4 days. 

Nutrition

Calories: 252kcal | Carbohydrates: 13g | Protein: 30g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1482mg | Potassium: 798mg | Fiber: 1g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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