Stove-Top Chicken in Red Wine Sauce

Total Time
Prep 20 mins
Cook 10 mins

I originally wanted to make chicken marsala, but I couldn't find marsala wine, so got a bottle of carbenet, then I added a bunch of ingredients that I liked.

Ingredients Nutrition


  1. Pound chicken between plastic wraps with the flat side of mallet.
  2. Season with salt and pepper on both sides.
  3. Heat oil in a skillet, fry the chicken until they have a nice golden color.
  4. You can do this in 2 batches if your skillet is not big enough.
  5. Remove chicken from heat, keep warm under a foil wrap.
  6. Meanwhile, add chopped onions, garlic and sliced mushroom into the skillet until softened, about 4-6 minutes, depending on how crowded the pan is.
  7. Add oregano and wine, cook until the alcohol is cooked out, about 5 minutes.
  8. Add the chicken, stock and cream back in, simmer over medium low heat for another 10 minutes, or until chicken is cooked through.
  9. You can serve this over steamed rice or noodles.
Most Helpful

It was pretty good. The sauce was thin. If I make it again, I will use sour cream instead of heavy cream. My young children wouldn't touch it, but my parents and I enjoyed it well enough.

D M. August 23, 2014

This was a great dish. Simple and easy way to serve chicken in a wine sauce. I used low fat sour cream instead of heavy cream. The sauce tasted great, I served it over some rice for a great meal

anme September 02, 2007

Sorry, I didn't care for this dish. I like chicken marsala, but this change doesn't seem to work.

Recipe Reader November 20, 2006