Wine Sauce Chicken

Wine Sauce Chicken

51

"A wonderful chicken and wine with cheese, served over wild rice."

Ingredients

1 h 35 m {{adjustedServings}} servings 573 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 40.9 g
  • 82%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 789 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
  4. Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
  5. In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

Footnotes

  • Cook's Notes:
  • This recipe yields 4 to 6 servings. I also add a few cut-up chicken thighs for more flavor.
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Reviews

51
  1. 58 Ratings

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HELPFUL TIPS: I love this recipe, & found it a lot tastier than a similar dish "Jerusalem Chicken" on here. Found no need for adding butter before the chicken & obviously from my pic, we don't ...

Ok, so I made a bunch of changes, but this turned out great! First, I sauted some yellow onion with the butter. I didn't use the canned milk or the mayo. (I replaced the mayo with sour cream) I ...

A very good recipe! To make the meal lower in fat, I used low fat cream of mushroom soup, fat free evaporated milk, and very little butter to saute the mushrooms. I think next time I'll try 2% c...