By PanNan on April 18, 2003
Photo by IngridH
Photo by IngridH
"This simple to prepare recipe was submitted to Cooking Light many years ago by a subscriber. It has a very tasty sauce, and the chicken is wonderfully tender. Serve with your favorite rice - we like lemon-flavored rice."
Serving Size: 1 (183 g)
Servings Per Recipe: 4
"I give 5 stars to the version I came up with, based on reviews here and my own preferences.
I love sauce, so I doubled it by doubling the broth and wine. I removed the chicken at the end and reduced it/added a bit extra flour to thicken as it was pretty runny, as others mentioned. This created a nice consistency and plenty of sauce for the wild rice, etc.
When creating the flour mix, I doubled the salk, pepper, and paprika, as well as added a bit of rosemary and very small amount of cayenne pepper.
I also added some sliced mushrooms, onion, minced carrot, and garlic with the chicken for a flavor my partner and I both loved. I added a small splash of lemon juice at the end for an extra kick.
Did the whole thing on the stove instead of the oven and only simmered it for about 15 minutes or so. Turned out very tender and moist.
Will make it again the same way! I can see it being bland if following the exact directions, but this version was spectactacular. I served it with herbed wild rice."
"my family raved about this and they are not easy to impress! they loved the chicken and sauce, i loved the easy recipe and the fact that i could stick it in the oven, set the timer and relax. thanks for a wonderful dinner, panNan!!!"
"This was very good. Not a bold flavored dish but good. I made as written except I thickened the sauce at the end with some flour. It was delicious. May add a bit of garlic next time."
"This is one of my very favorite reciepes.it's simple and it's healthy..it's sooo easy thnak you"
"Souper easy and SOOO delicious!! I was a bit skeptical of the flavor because of the ease when preparing... but no one would ever guess that it took so little effort for the amazing flavor!"
"Wow! What a fabulous simple dish! I didn't change a thing except to double the wine sauce. I usually tinker with recipes, but this is perfect the way it is! Thanks for this delicious, easy, recipe!"
"Excellent!!! I made this last night, didn't change a thing....No wonder it has received such high reviews!!! Going to be a regular at my house......."
"This is an easy to follow and simple to prepare recipe. The end result is a deliciously moist and tender chicken entree. I will definitely be adding this to my permanent recipes. Thanks PanNan!"
"I made this last night for my sister's family. I had never cooked with wine before and was very pleased with the result. Even the little boys who are picky eaters kept asking for more chicken and we got a kick out of that! This has opened a whole new world for me."
"This was very easy to make and a huge hit! I only made 2 pieces of chicken but did not cut down on any of the other ingredients. In fact, I poured an entire can of chicken broth in the pan. Chicken was very moist and delicious! I'll definitely make this again."
"My family loved this dish and my dad is very skeptical about healthy things so that was quite a feat. I added a little more chicken broth than was called for to make more sauce and then spooned that over mashed potatoes. Very yummy. There was none left."
"Great chicken dish. I thought it was very easy to make and the sauce was tasty. The chicken was tender and not rubbery at all. Great tasting low-cal recipes are hard to come by but this is a good one. My family enjoyed it and so did I. Thanks PanNan"
"This is such a moist chicken dish. I love anything cooked with wine and this is a winner in my books. I served this with some couscous and a veggie. So good. thank you for sharing with us. Its amazing."
"I did a lot of what novice boy said - doubled the salt, pepper & paprika in the flour mix, doubled the sauce, cooked it all on the stove and took the chicken out, added a tablespoon of flour and reduced the sauce. It was really delicious - will make again!"
"Yummy! but with these alterations...After reading some of the reviews I followed their lead by pounding the chicken,doubling the spices for the dredge, and also the broth and wine, since my family loves sauce. I took the chicken out of the oven it was really moist, but the sauce was too thin for my liking, so I removed the chicken and covered, and then returned the pan to the stove to reduce the wine sauce, ended up adding a slurry which thicken it up perfect! I served with mashed potatoes. This simple dish was delicious as altered and will become a regular at my house"
"I was looking for a recipe that would fit the guidelines my husband's cardiologist outlined for his high cholesterol issues. This one fit the bill with the omission of the salt. It was a little on the bland side even after adding garlic powder and cayenne to the flour dredge, so next time I will increase the amount of garlic I use. My husband dislikes chicken breast due to its dryness, but the sauce for this made it much more palatable, and he said he would eat it again which is a huge testament. I did use the remaining flour dredge to thicken the sauce after it came out of the oven, and I would also recommend adding the parmesan to the dredge next time."
"What I enjoyed about this was how the recipe invites you to make subtle changes to suit your taste. I had a pound of raw chicken tenderloin, so I used that. I bumped up the flavor with the addition of caramalized onions, and minced garlic. I also added a considerable amount of parsley to the final sauce. I doubled the sauce so I could toss the whole thing with bowtie pasta, and finally I sprinkled shredded romano cheese over the entire thing. Thanks!"
"Simple, fast, and delicious! It's sounds to easy to be as good as it is. The wine adds just a bit of complex flavor. You can do lots with this recipe to add more complexity...and time to prepare if you are so amind, but it is GREAT and fast just as it is."
"What an easy, healthy, tasty and forgiving recipe. I doubled the sauce ingredients and also added fresh garlic to the sauce. Once the chicken was done, I pulled it out of the pan and kept it warm and reduced the sauce by about 1/3. We had expected to eat as soon as it was ready, but had to delay dinner for about 3 hours. I kept the chicken warm in the oven, covered on a plate and kept the sauce warming separate. I was amazed that the chicken didn't dry out. I served it over brown rice. I'll be making this chicken often. Thanks for posting."