Chicken in White Wine Sauce

READY IN: 1hr 30mins
Recipe by Kim A. Heaphy

Open a bottle of dry white wine, pour yourself a glass to sip on while preparing the meal. The remainder of the bottle can be used in this recipe. This is a recipe that doesn't take much work but smells wonderful while cooking and can be a great source of comfort food! Make sure to use very dry white wine for best results! Chicken stock can be substituted but it isn't quite the same!

Top Review by NCRNewbieChef

Hey this was good! I substituted 1 cup of wine for 1 cup of chicken broth (only had a 1/2 bottle of wine available) and used the last of my pearl onions rather than the spanish onion and it was a hit! It was full of flavour and smelled wonderful while cooking. Thanks for posting!

Ingredients Nutrition

Directions

  1. Chop carrots, celery, green pepper, red pepper and onion into bite size
  2. pieces (approximately 1-1/2 inches square).
  3. Dice chicken into bite-size pieces or leave hole. Saute chicken in oil & butter until golden. Transfer to casserole dish. Add onions, celery and mushrooms to remaining liquids in pan and saute for 5 - 8 minutes. Add green and red pepper and cook until tender crisp, approximately 3 minutes. Stir in flour until vegetables are well coated and add wine and simmer for 2 minutes. Add dry mustard, Worcester sauce, salt and pepper and mix. Add to casserole dish. Place casserole dish
  4. in 350 F oven for 1 hour. The last 10-15 minutes add peas.
  5. If using whole chicken breast, serve with large pieces of chicken on top of vegetables and sauce. Serve alone or on long-grain rice.

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