February 1, 2012

Winey Chicken


Nobody likes a whiner, but everybody will love this Winey Chicken.  With only 4 ingredients, this dish is an easy weeknight meal that, thanks to the wine (wink, wink), is also packed full of flavor. 

You should even have some leftover wine to sip with dinner if you play your cards right.  Sign me up!




Chicken Wine Bake

Print this recipe!

  • 4 boneless, skinless chicken breasts
  • 1 can reduced fat Cream of Chicken Soup
  • 4 slices reduced fat Swiss cheese
  • 3/4 C white wine

-If desired, panko and parmesan topping can be added for extra crunch.  Mix breadcrumbs and cheese with 1 T of olive oil and place on top of chicken wine bake just before baking.

-For a thicker sauce, use regular Cream of Chicken soup.  The reduced fat version tastes the same, but with a thinned consistency.




Whisk together soup and wine in bowl and set aside. 

In a shallow baking dish place chicken breasts and salt and pepper the top.  Place one slice of Swiss cheese on each piece of chicken. 




Top with liquid combination.





Bake for 40-45 minutes or until the chicken is cooked through.  Take out of the oven upon finishing and let stand at room temperature for 8-10 minutes so the sauce has a chance to thicken.




Side suggestion:  Veggie Cous Cous and Broccoli

  • Cous cous is a delicious 5 minute alternative to rice any day of the week.  It is also a great way to add veggies and flavor to a sometimes bland grain.
  • Cous Cous comes in many different flavors (this recipe was made with the Parmesan flavored version) and is also available in a whole grain option. 
  • This veggie cous cous included sautéed sweet onion, baby portabella mushrooms and diced tomatoes with balsamic vinegar.  Absolutely delicious and full of flavor! 
  • To make:  Sautee desired vegetables in a separate pan and set aside.  Fix cous cous according to package directions and add in sautéed veggies just before serving and mix well.



E n j o y!

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