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    You are in: Home / Recipes / Norma's Chicken in White Wine Recipe
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    Norma's Chicken in White Wine

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 08, 2010

      This was so good! I cut down the recipe for just two servings and used this as my main dish for an Oscar Night watching meal. It was elegant without being overly fancy. I added the garlic to the onions while they simmered, since i didn't see when to add that in the instructions. For two servings, I did have to cut down the cooking time quite a bit - after browning the chicken on both sides, I baked it with the onions for about 10 minutes before adding the mushrooms and grapes and remaining butter to cook another 10 minutes or so. Like the other reviewers, I had to use fresh grapes and instead of mixing up bouilon cubes with water, I used the same amount of already prepared chicken stock, adding a touch of salt to account for the usually saltier bouillon. Served with wild rice pilaf and steamed broccoli.

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    • on March 08, 2008

      This was very tasty. I did make a couple of minor adjustments - I used a skinless-boneless chicken breast, used chicken broth instead of the bouillon cubes, and used fresh green grapes. After browning the breast, I cooked this for about 30 minutes in the oven and then added the mushrooms and grapes for another five minutes. This timing was perfect - the chicken was very moist. Thanks mickey for a simple and delicious meal. Made for Aussie Swap #14.

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    • on May 04, 2006

      This was very good! Made for PAC. We also don't have such a thing as canned grapes unless you want to pick them out of canned fruit cocktail, so I used plenty of fresh grapes. The recipe didn't specify when to add the grapes, so I added them about 10 minutes before the dish was removed from the oven. To save some fat I just browned the chicken using cooking spray after seasoning it. I cooked the onion, way more garlic and mushrooms together, added 1 tablespoon of ultra-fine flour, (Wondra), to the sauce and poured it all over and baked the whole dish at 350* for 30 minutes total. The suace thickened to *just right* with the addition of the flour. This was even better the second night as the grapes tasted better than I thought they would when they had cooked longer. Next time I will add the grapes when I put the dish in the oven. I like the versitality and will take mickey's suggestion and try it with other ingredients. It's a great base recipe! Thanks, Mickey!

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    • on January 04, 2005

      This is an excellent dish, I did not deviate from the recipe, except that we do not have such a thing as canned white grapes, so I used a small amount (approx 1 cup) of fresh green grapes. I don't think I let the stock reduce enough and the end result was a little soggy, so I would reduce it more next time. The flavor of this dish is spectacular!

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    Nutritional Facts for Norma's Chicken in White Wine

    Serving Size: 1 (1137 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 942.8
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 9.4 g
    Cholesterol 61.6 mg
    Sodium 522.6 mg
    Total Carbohydrate 184.2 g
    Dietary Fiber 9.8 g
    Sugars 150.4 g
    Protein 11.0 g

    The following items or measurements are not included:

    chicken cutlets

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