51 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

These chicken breasts are baked with a mixture of white wine, celery, sour cream, mushrooms, bell pepper, and light seasoning.

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Ingredients

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

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft.

  • In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter.

  • Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.

Nutrition Facts

311 calories; 17.3 g total fat; 101 mg cholesterol; 707 mg sodium. 8.6 g carbohydrates; 26.9 g protein; Full Nutrition


Reviews (37)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/17/2003
I actually tried this in the crockpot today. I seasoned the breasts with the paprika garlic powder and black pepper as called for in the recipe and then browned them in two tablespoons of butter. I placed the breasts in the crockpot poured the soup mixture on top of them (I did not saute the mushrooms before mixing them with the soup) and cooked it on high for three hours. It turned out perfect. We served it over rice and the whole family really loved it (even my picky seven-year-old!) Read More
(15)

Most helpful critical review

Rating: 2 stars
11/06/2018
Didn t taste good at all. No depth of flavor. Read More
51 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/17/2003
I actually tried this in the crockpot today. I seasoned the breasts with the paprika garlic powder and black pepper as called for in the recipe and then browned them in two tablespoons of butter. I placed the breasts in the crockpot poured the soup mixture on top of them (I did not saute the mushrooms before mixing them with the soup) and cooked it on high for three hours. It turned out perfect. We served it over rice and the whole family really loved it (even my picky seven-year-old!) Read More
(15)
Rating: 4 stars
08/18/2005
This was really good after I tweaked a few things. I cut out the mushrooms and switched to light sour cream. I sauteed chopped celery onion green pepper and minced garlic before making the sauce. I also added all of the spices straight into the sauce rather than sprinkling on top of the chicken. I poured a bit of the sauce on to the bottom of the pan put the chicken in and then poured the rest over the top and did not cover it. The sauce wasn't very watery that way the chicken stayed moist and it was pretty flavorful. Read More
(12)
Rating: 5 stars
01/23/2003
This is wonderful and with a little tweaking can be very healthy! I nixed the butter and sauteed the mushrooms with olive oil and onions. I used non-fat sour cream (can't tell the difference) and added some garlic (of course!). I agree that the sauce was a little runny but it didn't bother me - it tasted just great over brown rice. A Read More
(12)
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Rating: 3 stars
03/17/2003
Husband and daughter weren't crazy about it...kind of bland. Probably would have sprinkled dry onion soup across top as opposed to pinch of paprika salt pepper garlic powder. Read More
(7)
Rating: 5 stars
08/31/2004
Sauteed the mushrooms peppers and celery (and I added onion to the sautee) before adding to the soup mixture. Easy recipe a really tender and flavorful dish! Thanks! Read More
(5)
Rating: 5 stars
07/14/2003
This is an excellent recipe. I served it with white rice and peas. It was a big hit!! It is certainly something I'll try when I have company over. Thanks! Read More
(5)
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Rating: 5 stars
01/23/2003
Very easy and yummy! I would add a splash more wine or marinate the chicken ahead of time in wine like another reviewer suggests. I might serve with pasta next time so I can enjoy more of the delicious sauce! Read More
(4)
Rating: 4 stars
06/25/2009
The flavor of this dish turned out to be quite nice and it was a pleasant change from other recipes. I took the advice of other cooks and cooked it uncovered so that it wouldn't turn into a "soup." I'm very glad I did that. I also followed advice to brown the chicken first then reduce the cooking time in the oven. Read More
(4)
Rating: 5 stars
01/16/2006
This was really good and easy. I love white wine so I usally like any thing cooked with it. The only thing I changed was adding onions. I will be making this again. Read More
(4)