Wednesday, December 21, 2011

Chicken in Wine Sauce


This is such a delicious baked chicken dish, and it takes almost no time to throw it together.  If you're still scrambling to plan a Christmas menu, this is a worthy contender for the main dish at one of your meals.

If you don't drink or don't want to use wine for any reason, you can substitute the wine for milk or even water.  My sister says she commonly makes this dish for her friends who just had babies, and she and uses milk or water.  The taste isn't noticeably different.  Also, the last time I made it, I forgot to use the butter in the recipe, and it was still great.  That might be a meager way to cut some calories.

The recipe is from Paula Deen's cookbook, The Lady and Sons.  I hope you like it!

Chicken in Wine Sauce

4 large boneless, skinless chicken breasts
4 slices Swiss cheese
1 (10.75 oz) can condensed cream of chicken soup
1/4 cup white wine
salt and pepper to taste
1 cup herb-flavored stuffing mix, crushed
4 Tbsp (1/2 stick) butter, melted

Preheat oven to 350.  Place chicken in shallow buttered casserole dish.  Layer cheese on top.  Mix soup, wine, salt, and pepper; pour over cheese.  Sprinkle stuffing mix on top, and drizzle with melted butter.  Bake for 45-60 minutes. 

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