Chicken in Rhine Wine
Prep: 20 min
Cook: 60 min
Total: 80 min
Serves: 4
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Tender chicken breasts come alive in this creamy Rhine wine sauce, creating a dish that’s both comforting and sophisticated. The earthy flavor of sautéed mushrooms pairs beautifully with the delightful crunch of water chestnuts, adding a unique twist to each bite. Perfect for a cozy dinner gathering or a weeknight treat, this dish promises to impress anyone at your table while being surprisingly easy to prepare.
Ingredients
Ingredients
- 3 or 4 Large Chicken Breasts - Halved
- 3 or 4 Tbsp Margarine
- 1 Can Cream Of Chicken Soup
- 1/2 Cup Rhine Wine (or Sauterne)
- 1 - Salt
- 1 - Black Pepper
- 5 Oz Water Chestnuts
- 1/2 Lb Mushrooms - Sliced
Directions
Directions
- Remove skin and bones from chicken breasts; brown lightly in hot margarine in skillet.
- Place chicken in casserole.
- Stir soup into pan drippings in skillet; add Rhine wine gradually, stirring until smooth.
- Season to taste with salt and pepper.
- Drain and slice water chestnuts.
- Slice mushrooms; saute in additional butter for 3 to 4 minutes.
- Add water chestnuts and mushrooms to chicken.
- Pour sauce over chicken mixture; cover.
- Bake at 350 degrees for 30 minutes; uncover.
- Bake for 30 minutes longer.
Nutrition
Per serving · 4 servingsCalories
380
Fat
20 g
Saturated fat
5 g
Carbohydrates
18 g
Sugar
2 g
Fiber
2 g
Protein
30 g
Sodium
600 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 or 4 Large Chicken Breasts - Halved
- 3 or 4 Tbsp Margarine
- 1 Can Cream Of Chicken Soup
- 1/2 Cup Rhine Wine (or Sauterne)
- 1 - Salt
- 1 - Black Pepper
- 5 Oz Water Chestnuts
- 1/2 Lb Mushrooms - Sliced
