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White Coq Au Vin

Rated as 5 out of 5 Stars
12

"Very rich and creamy white wine and cheese sauce on chicken breasts. Wonderful family-favorite we have for Christmas dinner every year. Serve over cooked white rice."
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Ingredients

1 h servings 441
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine cream of mushroom soup, Cheddar cheese, and half-and-half in a saucepan; bring to a boil, stirring often. Remove saucepan from heat and stir white wine and mayonnaise, a little at a time, into soup mixture, stirring after each addition until white sauce is smooth.
  3. Arrange chicken breasts side-by-side in a shallow baking dish. Pour white sauce over chicken and top with Parmesan cheese.
  4. Bake in the preheated oven until bubbling and chicken is warmed, about 45 minutes.

Footnotes

  • Cook's Note:
  • This can be refrigerated or frozen before cooking.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 441 calories; 29 6.8 35 107 818 Full nutrition

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Reviews

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I used cream of mushroom soup from Sprouts which is only a partially condensed soup (no MSG) with organic ingredients, and I caramelized a few mushrooms to go with it. I used leftover chicken f...

This sauce was insanely delicious. I served mine with steamed broccoli and cauliflower, with the sauce over the top. It was to die for!

Fantastic. Simple. Added nutmeg & white pepper. Didn't have cream-used milk. Worked fine. Thank you. It came out like nice sauces we have had in restaurants!

Delicious...didn't have any wine so substituted with chicken broth...my picky 5 yr. old couldn't eat enough! Thanks for posting!!

we love this!! just enough of a boozy wine taste and still rich and creamy. yumm.

This sauce would make a dirty wet sock taste delicious. I like recipes that are relatively easy and don't have a bunch of ingredients. I served this with some risotto.