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Chicken with Wine Sauce

 Chicken with Wine Sauce
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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,

2 of 2

Chicken with Wine Sauce (continued)

Nutritional Facts: 16 g carbohydrate, 1 g fiber, 34 g protein.