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White Wine Almond Chicken

White Wine Almond Chicken

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
Joann Malm

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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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

KITTYfang
6

KITTYfang

1/14/2008

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?

Erin
6

Erin

6/5/2006

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!

SUSMCP
6

SUSMCP

10/22/2002

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

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