[X]

Home > Recipes > Chicken in Wine Sauce

Chicken in Wine Sauce Recipe

Chicken in Wine Sauce Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

Plum wine and fresh mushrooms transform these chicken breasts into something wonderfully special and flavorful. This makes a perfect last-minute dish for drop-in guests. —Kathleen Valle, Philadelphia, Pennsylvania

This recipe is:

Contest Winning

Quick

[X]

Rate Chicken in Wine Sauce Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken in Wine Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
1 egg
1 tablespoon water
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound sliced fresh mushrooms
2/3 cup plum wine

Directions

Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture.
In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 3 tablespoons sauce equals 260 calories, 5 g fat (1 g saturated fat), 131 mg cholesterol, 266 mg sodium, 16 g carbohydrate, 1 g fiber, 34 g protein.

Originally published as Chicken in Wine Sauce in Simple & Delicious August/September 2010, p37

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken in Wine Sauce

Chicken in Wine Sauce

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Sep. 29, 2011 by aorla846

I didn't have plum wine so I made it with regular white cooking wine. It was very simple but good. Probably not something I'd pull out for company, but a nice quick, light dish for my husband and me!

Reviewed on Sep. 26, 2011 by Happyscrapper42

This was delicious, on the sweet side. Wish the wine sauce was a little thicker, think I'll add a touch of cornstarch or flour next time.

Reviewed on Sep. 02, 2011 by tcarver

This was very easy and my whole family loved it.

Reviewed on Aug. 24, 2011 by LeLimey

Very quick and delicious. Good enough for pretty much any occasion too from casual to more decadent. In answer to the question about freezing wine, I do it all the time with leftover wine (yes leftover wine DOES happen occasionally!!) I usually use those disposable ice cube bags as I find them a perfect way to not waste it and they can easily "squoosh" into any corner of the freezer. Hope that helps! Helen

Reviewed on Aug. 24, 2011 by Countryenough

Re: Seminoles - I wonder, because it is a cooking recipe, if you could freeze the wine in 2/3 cup portions for future servings. Anyone?

Reviewed on Dec. 29, 2010 by fan0cats

Perfect quick dinner. Had 4 boneless chicken breasts in the freezer, used canned mushrooms(what we had on hand) and Ruby Port wine. Added 2 tablespoons brown gravy mix and it melted in our mouths. This is a keeper.

Reviewed on Sep. 14, 2010 by Seminoles

This was wonderful! The only drawback was that the plum wine was pricey - about $15 for the bottle. There was only one brand at my store, so perhaps there are less costly brands. Or maybe you could substitute another sweet, fruity wine. It was definitely great!

Reviewed on Aug. 24, 2010 by beckie55

the chicken was tender & delicious I added a little butter / olive oil to cook chicken. The plumb wine is so good we put on quinoa.