White Wine Almond Chicken

18 Reviews

Prep: 20 min
Cook: 1 hr 30 min
Ready In: 1 hr 50 min

“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.” - by Joann Malm

Ingredients

3/4 cup white wine
1 cup chicken broth
1 cup heavy cream
3 tablespoons all-purpose flour
1 pound fresh mushrooms, sliced
1 white onion, finely chopped
1 cup sliced almonds
salt and pepper to taste
6 skinless, boneless chicken breast halves

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Metric US

Original recipe yields 6 servings

Directions

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.
Preheat oven to 325 degrees F(165 degrees C).
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.

Nutrition

Amount Per Serving (6 total)

Calories
438 cal
22%

Fat
24.9 g
38%

Carbs
12.4 g
4%

Based on a 2,000 calorie diet

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Reviews (18)

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KITTYfang

Jan. 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?..." See more"

Erin

Jun. 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 l..." See moreong 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!"