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Chicken Breasts in Wine Sauce

  • Prep 50 min
  • Total 1 hr 10 min
  • Ingredients 10
  • Servings 6

Ingredients

2
tablespoons paprika
1
tablespoon Gold Medal™ all-purpose flour
6
boneless skinless chicken breasts (about 1 1/2 lb)
4
tablespoons butter or margarine
1
lb mushrooms, sliced
3
tablespoons shallots, finely chopped (about 2 medium)
1/4
cup Madeira wine, if desired
1
cup dry white wine or chicken broth
2
cups heavy whipping cream
1
teaspoon salt

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
Calories from Fat
330
% Daily Value
Total Fat
37g
56%
Saturated Fat
21g
107%
Trans Fat
1 1/2g
Cholesterol
180mg
60%
Sodium
540mg
23%
Potassium
600mg
17%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
7%
Sugars
4g
Protein
30g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In shallow bowl, stir together paprika and flour. Coat both sides of chicken with flour mixture.
  • 2 Heat oven to 350°F. In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter about 8 minutes, turning once, just until golden brown on each side; place in ungreased 13x9-inch (3-quart) glass baking dish.
  • 3 In same skillet, melt remaining 2 tablespoons butter; add mushrooms and shallots. Cook over medium-high heat, stirring constantly, 3 to 4 minutes or until mushrooms are slightly softened. Reduce heat to medium; add Madeira, white wine, cream and salt. Cook 20 to 25 minutes, stirring frequently, until slightly thickened and reduced by about 1/3.
  • 4 Pour sauce over chicken in baking dish. Cover; bake 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

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