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Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. —Lucia Johnson, Massena, New York
This recipe is:
Diabetic Friendly
Nutritional Facts 1 chicken breast half with 2 tablespoons sauce equals 165 calories, 4 g fat (1 g saturated fat), 64 mg cholesterol, 300 mg sodium, 4 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Originally published as Chicken in White Wine Sauce in Country Woman April/May 2009, p40
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Dec. 02, 2012 by saw-whet
This is an amazing, easy to make, delicious recipe. I always prepare this on the stove top from start to finish, without transferring it to the oven. I let the sauce thicken in the skillet, and spoon it over the chicken pieces. Wonderful entree to serve guests and family; very attractive and nutritious. Thanks for sharing this great recipe.
Reviewed on Sep. 05, 2012 by tramar
This recipe can be made in a non- stick Dutch Oven. No need to transfer to oven to bake. I used a salt-free seasoning blend and regular chicken broth I had on hand.Lemon pepper seasoning works easily as well.
This recipe can be made in a non- stick Dutch Oven. No need to transfer to oven to bake. I used a salt-free seasoning blend and regular chicken broth I had on hand.
Lemon pepper seasoning works easily as well.
Reviewed on Jan. 11, 2011 by renellhuffman
This recipe was so easy and it was so moist. It is definitely a keeper. The only thing I changed was when the chicken was done I took it out of the oven and placed it on a plate. I then made a sauce with cornstarch and milk to thicken it up. I then put the chicken back in the over and spooned the sauce over it and put the parm cheese on top for about 10 minutes. It was awesome.
Reviewed on Sep. 16, 2010 by ewains
Have made this several times over the last year or two and it's always a hit. I usually add a little garlic powder to the flour mix. If I don't have any white wine on hand, I'll use apple juice in its place rather than doubling the chicken broth. Tastes delicious either way! Thanks for a great recipe that has become a staple in our house.
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