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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (214g) Recipe makes 6 servings |
||
| Calories 221 | ||
| Calories from Fat 93 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.4g | 16% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 708mg | 29% | |
| Potassium 259mg | 7% | |
| Total Carbohydrate 9.0g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 2.3g | ||
| Protein 15.4g | 30% | |
Simply Delicious Chicken
By: Chef Buggsy Mate
Mar 13, 2008
This is a recipe I have made for years that always gets rave reviews. Guests always go home with the recipe. The best thing about this dish is the simplicity of it.
SERVES 6
Ingredients
- 3-4 boneless skinless chicken breasts, cut up
- 1 small onion, diced
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1-2 cup dry white wine
- pepper
- cooked rice
Directions
1
In a large skillet melt butter over med-low heat.2
Add onion and garlic and cook stirring frequently until onion is translucent.3
Add chicken to the skillet and cook until no longer pink.4
Next add the cans of cream of mushroom soup and the wine and pepper; stirring well to combine.5
If the sauce is to thick you can add more wine to thin it out.6
Serve over hot rice and enjoy!
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #824052
On Jun 18, 2008
This chicken dish was delicious. At first I was going to give it 4 stars but it was even better the second day. I broiled my chicken in oven. I sauteed the onion and added the wine. To that I added soup. Mix ed it altogether, then added chicken and let it simmer. The longer the gravy simmers the better it taste.
From: Sydney Mike
On May 23, 2008
Just HAD to do a bit of juggling with the ingredients & preparation in this recipe, but it's my presonal preference showing ~ I substituted chicken soup for the mushroom soup, & then added the sauce ingredients BEFORE the chicken was done, giving more time to simmer the sauce to cook off the alcohol in the wine! Served it all over a combination brown rice & peas side for a very, very nice meal! Your recipe is much appreciated! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
From: SkylerFox
On May 19, 2008
A hearty and easy meal to make in a pinch. You should not have to go to the store with this one. I had all the ingredients in my house. I think this recipe would be good with the addition of fresh sliced mushrooms at step 2 or 3.
From: Sarah_Jayne
On May 6, 2008
Yummy! We had this tonight over rice and with some garden peas on the side. I used the low fat version of the soup and a reduced fat margarine instead of butter. I put in about 1 1/4 cup wine and at first the sauce was really thin but I simmered it on a high heat for about 5 minutes and it thickened up perfectly. I will be making this again for certain.
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