Chicken in White Wine Sauce

Submitted 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!"

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 tablespoon oil
• 2 teaspoons butter
• 4 chicken breasts, deboned
• 1 cup carrot
• 1 cup Spanish onion
• 2 sticks celery
• 1⁄2 cup green pepper
• 1⁄2 cup red pepper
• 1⁄2 cup mushroom (small and whole if possible)
• 3⁄4 cup frozen peas
• 2 tablespoons flour
• 2 1⁄2 cups white wine, dry, full bodied preferred
• 2 tablespoons Worcestershire sauce
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 teaspoon dry mustard

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.

Reviews

[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!

 

[AmandaInOz]

We really did not love this recipe. There was far too much flour. I think you could halve the amount of flour and be just fine. Also, the flavour was very one-note. The mustard and Worcestershire sauce did very little to cut through the 2.5 cups of wine. I think replacing half that amount with chicken stock would add another dimension to the flavour, but that certainly wouldn't fix the recipe all together. Because of all the flour, it starts to congeal immediately as is cools, so you have to eat it quickly to avoid getting a wine jelly with some chicken and veg inside. The texture just was not appealing to us. Sorry! Made for PAC Spring 2010.