Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Recipe from Great Good Food Lucious Lower-Fat Cooking by Julie Russo.

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Sprinkle both sides of the breasts with salt and pepper. Lightly coat the bottom of a 8 x 8-inch baking dish with vegetable or canola oil. Place the breasts in the dish in one layer.
  3. In a medium skillet over medium heat, place 1/2 tablespoon olive oil. Add the mushrooms and saute for 2 to 4 minutes. Remove the mushrooms with a slotted spoon, and distribute evenly over the chicken. Add the remaining oil to the skillet; saute the onion and garlic until transparent, about 4 minutes, and place over mushrooms.
  4. Combine the wine and sour cream; pour over the chicken.
  5. Discard the oil and wipe the skillet clean with paper towel. Melt the butter in the skillet; add the crumbs and toss to coat. Sprinkle the crumbs over the chicken breasts. Cover the dish with foil, and bake for exactly 1 hour. Serve immediately.
Most Helpful

We found this to be rather bland.

Paris D January 30, 2013

A keeper for sure but I will try white wine as I prefer that to red but hubby liked the red.

bigbadbrenda April 02, 2008

This is so tasty. And the smell was so good :) The chicken breasts I got were small so after 50 minutes, it was ready and I forgot to split them in half. I used dry white wine instead of madeira wine. I was about to put sour cream, but unfortunately, it was frozen and it was in the fridge. So I omitted it and I think it was better. Thanks Cookiedog :) Made for Beverage tag.

Boomette October 14, 2007