Chicken Breasts with Wine
Chicken breast recipes like this one are easy, yet elegant enough fo
Jan 15, 2007
I'm always looking for new chicken breast recipes. For this one, boneless chicken breasts are sauteed, then baked with mushrooms, wine and cheese.
This is sure to become one of your favorite chicken recipes.
Chicken Breasts with Wine
- 4 boneless chicken breasts
- 1/4 cup flour
- salt and pepper to taste
- 2 Tbsp. canola oil
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup white wine
- 8 oz fresh mushrooms, sliced
- 1/4 cup fresh parsley
Preheat oven to 350. Spray a 9 x 13 pan with nonstick cooking spray. Pound chicken breasts to 1/4-inch thickness. Place flour, salt and pepper in a gallon-size ziploc bag. Add chicken breasts to bag and turn to coat. Heat oil in a large skillet over medium-high. Saute chicken breasts 2-4 minutes per side, just until browned. Transfer to prepared pan. Set aside.
Add mushrooms and wine to skillet. Saute 3-4 minutes, scraping up browned bits. Pour over chicken. Bake, covered, for 45 minutes.
Serves 4.
Per serving: 316 calories, 14 g fat, 87 mg cholesterol, 8 g carbohydrate, 1 g fiber, 35 g protein, 4% vitamin A, 4% vitamin C, 18% calcium, 9% iron
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The copyright of the article Chicken Breasts with Wine in Low Carb Cooking is owned by Stephanie Gallagher. Permission to republish Chicken Breasts with Wine in print or online must be granted by the author in writing.
