Saturday, September 15, 2012

Chicken Breasts in Wine Sauce

[This recipe was first posted in conjunction with the Meijer Ad week of 9/16/12-9/22/12]

The cooler weather predicted for next week makes me ready for some comfort food!  This was my all-time favorite chicken dish when I was a kid.  Chicken breasts are smothered in a rich sauce and simmered in the oven until fork tender. 

6-8 chicken breast pieces
8 oz fresh mushrooms, roughly chopped
1 can cream of mushroom soup
1/2 C sour cream
3/4 C white wine OR white cooking wine
1 Tbsp cornstarch1
 Tbsp dried parsley
1/2 to 1 C grated Parmesan cheese
1  2.5 oz package almonds (sliced OR slivered)

Trim all visible fat from chicken breast pieces.  Cut large pieces in half.  Place in a greased 9x13 baking dish.  Sprinkle/arrange mushrooms over and around chicken pieces.  Wisk together the soup, sour cream, wine, cornstarch, and parsley.  Pour sauce over chicken/mushrooms.  Sprinkle with almonds and Parmesan cheese.  Bake in a preheated 325 degree oven for 45-55 minutes, or until chicken breasts are tender and soup mixture is bubbling and golden brown.

Options and Tips:
  • Cooking wine can be found near the vinegar in most grocery stores.  I use Holland House brand because it is the cheapest, but any brand will work.  It doesn't go on sale very often, but occasionally will be on price drop.
  • This can be made early in the day and refrigerated until ready to bake.  Add 5 minutes or so to the baking time.
This recipe comes from my mom, Mary Kregel.  It is a slightly modified version of the recipe found on page 282 of Heritage Christian School's "Favorite Family Recipes" cookbook.

1 comment:

  1. LOVE this recipe! I remember making it when my husband and I were first married...and it is still popular in our house 5 years later! Super easy and no fail :)