Originally prepared as a special dinner-for-two, boneless, skinless chicken breasts are prepared with a white wine combination and then slow baked to melt in your mouth for a gourmet taste without a lot of fuss.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Season the chicken breasts with garlic powder, poultry seasoning, salt, and pepper. Place the breasts in a 9x13 baking dish. Whisk together the wine, Worcestershire sauce, and vegetable oil in a small bowl; pour the wine mixture over the chicken breasts. Cover the entire dish with aluminum foil.

  • Bake in preheated oven about 45 minutes; uncover the dish and spoon the liquid from the pan over the breasts. Recover with foil and bake until the juices run clear, another 20 to 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

187 calories; 6.1 g total fat; 65 mg cholesterol; 128 mg sodium. 2.3 g carbohydrates; 23.7 g protein; Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2008
This was a very easy recipe and was so good! I just baked it for 50 minutes only with the foil covering it the whole time and the chicken was very tender and juicy. Great meal! Read More
(34)

Most helpful critical review

Rating: 2 stars
03/14/2008
This recipes overcooks the chicken breasts terribly. The flavor combination is o.k. - using 1/4 C. heavy cream instead of the oil adds a better mouth feel no more calories and helps thicken the sauce slightly. I found cooking for only 40 minutes was all that was needed at 375F. If you want to bake it for 1 hour and 15 minutes use a slower oven temp such as 325F. Read More
(37)
33 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
05/06/2008
This was a very easy recipe and was so good! I just baked it for 50 minutes only with the foil covering it the whole time and the chicken was very tender and juicy. Great meal! Read More
(34)
Rating: 2 stars
03/14/2008
This recipes overcooks the chicken breasts terribly. The flavor combination is o.k. - using 1/4 C. heavy cream instead of the oil adds a better mouth feel no more calories and helps thicken the sauce slightly. I found cooking for only 40 minutes was all that was needed at 375F. If you want to bake it for 1 hour and 15 minutes use a slower oven temp such as 325F. Read More
(37)
Rating: 5 stars
05/06/2008
This was a very easy recipe and was so good! I just baked it for 50 minutes only with the foil covering it the whole time and the chicken was very tender and juicy. Great meal! Read More
(34)
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Rating: 3 stars
03/03/2008
Easy lite and flavorful. We served with brown basmati rice and steamed broccoli after broiling the chicken for one minute. This browned the chicken nicely. Next time we might cook the rice in the juices. Read More
(21)
Rating: 5 stars
11/04/2009
yummm! I just made this for dinner and it was delicious! I made a few alterations I didn't have any poultry season I just seasoned the chicken with salt paper garlic powder and some seasoned salt and i made the sauce with the white wine worcestershire and i replaced the oil with heavy cream. I baked the chicken covered in aluminum foil for 30 minutes then took off the foil basted the chicken with the sauce and cooked for 10 more min and it turned out tender and delicious! Read More
(17)
Rating: 5 stars
03/31/2008
This was fantastic. I actually rubbed a little bi of chicken bullion on the chicken breast as well. Read More
(11)
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Rating: 3 stars
06/04/2009
I chose this recipe because I'm on a diet and I wanted poultry that wasn't breaded and was semi low-cal. For that purpose the dish was great. However I don't think my family would enjoy it as much - it was pretty bland! Instead of a half-breast I used chicken cutlets and baked them for forty minutes. I probably wouldn't try this again but it's an easy dish to pull together if you don't have many ingredients laying around! Read More
(7)
Rating: 4 stars
03/28/2008
This was good but the sauce was too oily. Next time I will try another suggestion and substitute cream for the oil. Read More
(5)
Rating: 2 stars
12/21/2009
Maybe i made it wrong but it wasn't all that great. Read More
(5)
Rating: 3 stars
02/24/2009
The chicken was really over cooked by following the directions. Next time I would cook it for less time and add some veggies this was a little plain for me. Read More
(5)