Chelan Chicken

Chelan Chicken

McRae Family 0

"We often spend weekends at our family vacation home on Lake Chelan. Tired of the weekend's restaurant fare, I created this recipe using ingredients I had on hand in the kitchen, including a wonderful Chardonnay from the nearby Big Pine Winery. This is a family-pleasing and comforting recipe of breaded and lightly fried chicken breasts baked in a creamy mushroom wine sauce."

Ingredients 1 h 10 m {{adjustedServings}} servings 1016 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1016 kcal
  • 51%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 146.4 g
  • 293%
  • Cholesterol:
  • 525 mg
  • 175%
  • Sodium:
  • 1522 mg
  • 61%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x14-inch baking pan. Whisk together the cream of mushroom soup, Chardonnay, Cheddar cheese, onion flakes, garlic powder, and black pepper in a large bowl; set aside.
  2. Combine the bread crumbs and Parmesan cheese in a bowl. Dip the chicken breasts into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
  3. Heat the olive oil in a large skillet over medium-high heat. Pan fry the chicken breasts until lightly browned, 1 to 2 minutes on each side. Place the browned chicken in the prepared baking dish; then cover with the mushroom soup mixture.
  4. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews 6

  1. 7 Ratings


The recipe prepared as written has insane calorie count, I didn't care to much for the flavor. so made it again this time reducing eggs to 2, with only 1 can soup 1/2 cup Chardonnay. With continued tweeking it might work, but as written I just didn't work for me.


06/19/11 Chicken was delicious!! Substituted onion powder for the dried onion, kept all other ingredients the same. Baked for 45 minutes and it was done. Definitely on the "make again" list.


my husband loved it!