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Chicken with Wine Sauce Recipe

Chicken with Wine Sauce 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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 each: 260 calories, 5g fat (1g saturated fat), 131mg cholesterol, 266mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 34g protein.

Reviews for Chicken with Wine Sauce

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aorla846 User ID: 5399524 130196
Reviewed Sep. 29, 2011

"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!"

Happyscrapper42 User ID: 4713121 147563
Reviewed Sep. 26, 2011

"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."

tcarver User ID: 5663692 120478
Reviewed Sep. 2, 2011

"This was very easy and my whole family loved it."

LeLimey User ID: 4716277 112295
Reviewed Aug. 24, 2011

"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"

Countryenough User ID: 1351550 179042
Reviewed Aug. 24, 2011

"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?"

fan0cats User ID: 900033 190778
Reviewed Dec. 29, 2010

"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."

Seminoles User ID: 1412865 174704
Reviewed Sep. 14, 2010

"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!"

beckie55 User ID: 1015545 192339
Reviewed Aug. 24, 2010

"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."

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