Chicken in Wine Sauce

Aug 11

Servings: 4 | Prep: 10 min | Cook Time: 1 hr 5 min

Chicken in wine sauce — 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

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!

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.

DIRECTIONS

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.