This is sweet and not at all kid-friendly. To cut the sweetness, I usually serve it with a salad. Very elegant and wonderful for Valentine's Day or anniversaries. Serve with white rice.

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Ingredients

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

Directions

  • Mix together the flour, salt, pepper, and garlic powder in a shallow bowl. Press the chicken breasts into the flour mixture to coat well. Set the coated chicken breasts aside on waxed paper; do not stack.

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  • Melt the butter in a skillet over medium heat, and cook and stir the mushrooms with 1/4 cup of the wine until the mushroom juices have been absorbed and the mushrooms are beginning to brown, about 15 minutes. Push the mushrooms to the edge of the skillet and place the coated chicken breasts into the center of the pan. Brown the chicken breasts on each side, about 5 minutes per side, and pour in the remaining 1 cup of wine. Cover the pan, and cook until the chicken is no longer pink inside, about 10 minutes.

  • Remove the chicken breasts from the pan, and arrange on a warmed serving platter. Pour the cream into the skillet, bring to a boil over medium heat, and cook, stirring frequently, until the brown flavor bits on the bottom of the skillet have dissolved and the sauce has thickened, about 10 minutes. Pour the sauce over the chicken, and serve.

Nutrition Facts

683 calories; 44.2 g total fat; 211 mg cholesterol; 738 mg sodium. 21.8 g carbohydrates; 30.8 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2010
Great! Went really well with tortellini (white sauce) and salad. Surprisingly sweet and delicious! Read More
(9)

Most helpful critical review

Rating: 1 stars
03/02/2010
I wouldn't make this again. It's way too sweet! The first couple bites were good but then I got sick of eating it. Read More
(3)
14 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/16/2010
Great! Went really well with tortellini (white sauce) and salad. Surprisingly sweet and delicious! Read More
(9)
Rating: 5 stars
02/16/2010
Great! Went really well with tortellini (white sauce) and salad. Surprisingly sweet and delicious! Read More
(9)
Rating: 5 stars
02/22/2010
I have made a similar dish using Brut instead of Asti. Read More
(6)
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Rating: 5 stars
04/26/2010
We eat a lot of chicken and this is one of the best recipes I had so far. I did use Brut instead of Asti but everything else was per recipe. We all loved it! I will make this again and again. Read More
(5)
Rating: 5 stars
02/19/2010
I found this recipe to be easy and awesome--Highly recommend!!!! Read More
(4)
Rating: 1 stars
03/02/2010
I wouldn't make this again. It's way too sweet! The first couple bites were good but then I got sick of eating it. Read More
(3)
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Rating: 5 stars
08/15/2015
I added garlic and extra sauce and put it in the oven till my guests arrived! Sweet and delicious! Read More
(1)
Rating: 5 stars
09/25/2014
Made this tonight. I admit I did not measure everything that went in. I used baby bellas as the mushrooms and a moscato as the wine. Overall it got good reviews. I loved it; my husband was a little leery of the sweetness. I served prosciutto tortellini with the sauce as well. The sweetness in the sauce sparkled off the savory prosciutto. I will make this again playing with different wines. Read More
(1)
Rating: 5 stars
01/25/2013
This was delicious. The only thing I changed was that I used a regular White Wine to avoid sweetness and I added chopped onions to the mushrooms and garlic. Read More
(1)
Rating: 5 stars
02/17/2016
Great recipe everyone loved it. Chicken was super tender. Read More