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One word - Excellent. I added a pinch of cayenne red pepper to the flour mix and sliced garlic after adding the liquid. So easy and tasty.

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marcoandrita March 13, 2010

This was a very good dish, which I used a mix of breasts and thighs (to satisfy everyone's preferences). The wine sauce washed away all the flour coating, so the chicken pieces never really browned much. I will definitely make this dish again, but I will sprinkle some basil or oregano on the chicken during roasting time, because I thought the chicken needed a bit more seasoning. I used the wine sauce to flavor some plain white rice that we had with this dish, which made the rice positively delicious. Thanks for sharing your recipe, mplsgirl.

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NorthwestGal May 05, 2009

I can't say enough nice things about this chicken! My boyfriend said "I think this is the best chicken I've ever eaten." I followed the recipe using a Sauvignon Blanc and it came out absolutely perfect. Moist, tender, delicious! Thank you. I like cooking different things all of the time, but this will show up on my table again soon!

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Leeloo78 January 30, 2008

This was delicious! I increased the amount of white wine and chicken broth, keeping the ratio 1:1, but so that it would cover my chicken more. Also, at the end of the bake cycle I broiled it at 525 degrees for 2-3 minutes to add some more crisp to the top. My husband (who is a very picky eater) enjoyed this the most out of any chicken I have made, and it only took about an hour to make.

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gbianchi December 27, 2007
Chicken in White Wine Sauce