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
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
Reviews
No comment left
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!
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.
This was very easy and my whole family loved it.
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
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?
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.
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!
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.
No comment left