Rating: 4.13 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

We often spend weekends at our family vacation home on Lake Chelan. Tired of the weekend's restaurant fare, I created this recipe using ingredients I had on hand in the kitchen, including a wonderful Chardonnay from the nearby Big Pine Winery. This is a family-pleasing and comforting recipe of breaded and lightly fried chicken breasts baked in a creamy mushroom wine sauce.

Recipe Summary test

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x14-inch baking pan. Whisk together the cream of mushroom soup, Chardonnay, Cheddar cheese, onion flakes, garlic powder, and black pepper in a large bowl; set aside.

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  • Combine the bread crumbs and Parmesan cheese in a bowl. Dip the chicken breasts into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.

  • Heat the olive oil in a large skillet over medium-high heat. Pan fry the chicken breasts until lightly browned, 1 to 2 minutes on each side. Place the browned chicken in the prepared baking dish; then cover with the mushroom soup mixture.

  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

1016 calories; protein 146.4g; carbohydrates 17g; fat 32.6g; cholesterol 505mg; sodium 1522.2mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
06/20/2011
06/19/11 Chicken was delicious!! Substituted onion powder for the dried onion kept all other ingredients the same. Baked for 45 minutes and it was done. Definitely on the "make again" list. Read More
(7)

Most helpful critical review

Rating: 1 stars
08/12/2011
The recipe prepared as written has insane calorie count I didn't care to much for the flavor. so made it again this time reducing eggs to 2 with only 1 can soup 1/2 cup Chardonnay. With continued tweeking it might work but as written I just didn't work for me. Read More
(8)
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
08/12/2011
The recipe prepared as written has insane calorie count I didn't care to much for the flavor. so made it again this time reducing eggs to 2 with only 1 can soup 1/2 cup Chardonnay. With continued tweeking it might work but as written I just didn't work for me. Read More
(8)
Rating: 5 stars
06/19/2011
06/19/11 Chicken was delicious!! Substituted onion powder for the dried onion kept all other ingredients the same. Baked for 45 minutes and it was done. Definitely on the "make again" list. Read More
(7)
Rating: 5 stars
06/14/2011
my husband loved it! Read More
(4)
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Rating: 4 stars
02/15/2012
Only changes were added tony's to bread crumbs before coating....2 eggs instead of 4 and used more oil. Great recipe. Read More
(1)
Rating: 5 stars
10/21/2011
it was sooo yummy.... thank you for sharing!!! Read More
(1)
Rating: 4 stars
10/17/2016
Excellent recipe. I made a few changes only because there were several items that I didn't have on hand. I substituted vermouth cooking wine for chardonnay and chicken thighs for chicken breasts and left out the bread crumbs. The heaping amounts of spices used in this recipe gave the dish some unexpected heat. Will make again. Read More
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Rating: 5 stars
01/15/2015
I halved the recipe and we loved this one! The creamy cheesy sauce was perfect served over the chicken and some white rice with green beans to complete the meal. My husband and son both really liked this one as well! I definitely didn't need the full amount of eggs; 1 would have been plenty for the three chicken breast halves I used. (I also didn't use the full amount of seasonings called for just added to taste.) Read More