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#1
11-26-2007, 05:09 PM
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Chicken in a White Wine Cream Sauce
I made this up one year because I got bored and wanted to cook something for my wife (who was my girlfriend at the time). I'm sure that there is a "true" recipe out there, but this was all I had in the pantry at the time, and I still use it to this day. So it worked out well.
Simple recipe: Chicken in a white wine cream sauce. 2-4 chicken breasts 2-3 cups all purpose flour 1 standard bottle white cooking wine 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup extra virgin olive oil 1/2 bottle Italian dressing 1 tablespoon salt (or salt to taste) 2 teaspoons course ground black pepper (or pepper to taste) several dashes of the following: Seasoned salt, italian seasoning, lemon pepper 1/2 teaspoon minced garlic (optional) 1 box noodles of your choice Directions: Marinate the chicken in the Italian dressing (add some marsala wine for flavor) for 30 minutes to an hour. Take the chicken, place it between two pieces of plastic wrap and pound to 1/2"-1" thick depending on preference. The plastic keeps you from cleaning up chicken juice off the ceiling and your wife.  Take the flour and add it to a large container, then add the salt, pepper, italian seasoning, lemon pepper, and seasoned salt (you can always add more or less depending on your tastes) and mix it together well. Heat a large skillet to medium high with some olive oil in the bottom (or butter if you don't like clean arteries... cause I don't!) Take the chicken and coat it in olive oil, then dredge it in the seasoned flour. Make sure to pack the crevices for extra "coating." Then toss them in the pan. Heat one side for a minute to "set" the flour coating, then sprinkle some extra flour on top and turn the chicken. While the other side is cooking for a minute, mix the wine, two cans of soup, and garlic in a large bowl. (you may chose to ditch the garlic depending on your tastes) When you're done mixing it add it to the chicken. (You may season the cream/wine to taste, I sometimes add some cream to thicken it towards the end, or an extra cup of wine or champagne if it's open to change the flavor) Make sure to lift the chicken to allow the sauce to get underneath. Heat on high to bring the cream sauce to a boil, then cover it, reduce the heat and simmer for 15-20 minutes, (or until the chicken is done, depending on the thickness of the chicken) making sure to keep the top of the chicken either covered, or basted in the cream sauce. You may remove the lid halfway through the cooking process and turn the heat up to medium/medium high if you desire a slightly thicker sauce. In this case I usually turn the chicken once halfway through to prevent excess browning. Then cook the noodles and serve the chicken on the side, with the sauce over the noodles. Viola... easy chicken in a white wine cream sauce. It's hard to screw up, as long as the chicken is 100% cooked, trust me, it will taste good! Add some garlic bread or dinner rolls for the complete meal. If you HAVE to have green stuff, add a tablespoon or two of salt and pepper mix, combine it with some olive oil, then sautee some asparagus in it and serve it on the side.
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'04 DG 6MT Coupe. Brembo - Navi - K&N - Helix - Axis - Hotchkis - some Z-Stuff... needs more. '94 Prelude VTEC, gutted, caged, 580whp, "blow'd up." War Eagle Anyway. Last edited by ibelonginprison : 11-26-2007 at 05:15 PM. 
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