White Wine Almond Chicken

White Wine Almond Chicken

18 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
Joann Malm
Recipe by  Joann Malm

“Best company recipe I ever tried. It was originally given to my mother 30 yrs ago, and she had to swear to keep it a secret! A good accompaniment for this is brown or wild rice, and broccoli.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions.
  2. Preheat oven to 325 degrees F(165 degrees C).
  3. Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.

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Reviews (18)

Rate This Recipe


dry and bland. might be OK with some changes. Add rosemary or thyme. Try Sherry instead of white wine? Pan sear the chicken and bake for 30 minutes?



I made this recipe for my in-laws and it was a hit! The chicken was real tender and the flavour was incredible. I probably cooked it for 45 minutes rather than 1 1/2 hours. I think that's way too long and the chicken would have been way too dry. I also didn't have any almonds but other than that I followed the recipe exactly. I would definitely like to try it with almonds next time but it was just as good without! Yum! This recipe is a keeper!



The sauce was a little too thin. I added flour to make it creamier. The flavour was great.

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Amount Per Serving (6 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 24.9 g
  • 38%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 36.1 g
  • 72%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 360 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Chicken, Cheese, and Wine


next recipe:

Slow Cooker Chicken with Mushroom Wine Sauce