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Wine Sauce Chicken

Rated as 4.22 out of 5 Stars

"A wonderful chicken and wine with cheese, served over wild rice."
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1 h 35 m servings 573
Original recipe yields 6 servings (6 6 servings)


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  1. Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
  4. Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
  5. In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.


  • Cook's Notes:
  • This recipe yields 4 to 6 servings. I also add a few cut-up chicken thighs for more flavor.

Nutrition Facts

Per Serving: 573 calories; 39.6 10.1 40.9 125 789 Full nutrition

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Read all reviews 51
  1. 58 Ratings

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Most helpful positive review

HELPFUL TIPS: I love this recipe, & found it a lot tastier than a similar dish "Jerusalem Chicken" on here. Found no need for adding butter before the chicken & obviously from my pic, we don't ...

Most helpful critical review

meh...I don't get the high ratings here. Followed the recipe exactly and I'm sure it came out just like it should have but it was - average. Not worth the extremely high caloric intake for som...

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Least positive

HELPFUL TIPS: I love this recipe, & found it a lot tastier than a similar dish "Jerusalem Chicken" on here. Found no need for adding butter before the chicken & obviously from my pic, we don't ...

Ok, so I made a bunch of changes, but this turned out great! First, I sauted some yellow onion with the butter. I didn't use the canned milk or the mayo. (I replaced the mayo with sour cream) I ...

A very good recipe! To make the meal lower in fat, I used low fat cream of mushroom soup, fat free evaporated milk, and very little butter to saute the mushrooms. I think next time I'll try 2% c...

Very good flavor. Didn't have any cream of mushroom soup so subbed cream of chicken. This reminded me of a hot chicken dip someone made a few years ago at a baby shower. It is rich and next time...

This recipe is deliciously EXQUISITE! Perfect for a romantic dinner for two, or as a scrumptious, sophisticated dinner for a cozy crowd! I did however change the way I cooked the recipe, though ...

This was good. But I think the next time I'll sub sour cream for mayonaise. My husband didn't really care for the mayo flavor much.

This was a quick, easy one to make. I used low sodium soup and it didn't make a difference. My entire family loved it. I would absolutely make it again and again.

WOW!! This is really DELICIOUS and most of my family of 10 agreed! The only change I made was to saute 1-2 cloves of FRESH MINCED garlic in the 2 TBS butter, THEN put it in the 9x13 pan. If you ...

I have made this for so many people now, and everyone always asks for the recipe. I use low fat mayo, soup and evaporated milk, and you can't tell the difference. It is really easy to throw to...