Baked Chicken in White Wine Sauce

THURSDAY, MAY 7, 2009

4.5 stars (out of 5 - delicious and super easy!)

Tonight MK is coming for dinner and I really want to make him a good, home-cooked meal. I decided on this recipe because I have made it a few times (and therefore know it's safe!), is simple, and cooks for an hour, which leaves me free to do other things (such as clean up) in the meanwhile.

Ingredients:

~4 chicken breasts (original recipe calls for 4-6)*
1 can cream of mushroom soup
2/3 of a can of dry white wine
2 gloves of garlic
A small handful of grated Asiago cheese on top of each chicken breast*

~1-1.5 cups of crushed cornflakes
2-4 tbsp butter, melted*

*{Note. The original recipe calls for 4-6 chicken breasts placed in a 9X13 pan. I usually do 2 chicken breasts in a very small baking pan

1. First, I added the 2 garlic cloves to the mixing bowl.

2. I then added the mushroom soup, and used the can to also add 2/3 can of white wine, and seasoned with pepper. I actually did this step earlier in the day, and then refridgerated everything until it was ready to cook.


3. In the meanwhile, I melted the butter and added it to the crushed cornflakes until I had the consistency here:


4. I greased the baking sheets, and added the 2 chicken breasts to one, and the chick'n tenders to the other.




5. I placed a handfull of shredded cheese to the top of each.


6. I then very gently spooned the mixture over top of the chicken- you do not want the cheese to fall off, but you also want to make sure that the chicken breasts are coated. I then topped each chicken breast with the cornflakes.


For the simulated chicken, I coated it more like a casserole.


7. I placed it in the oven at 350F for 1 hour (or until the chicken is cooked). The other great thing about this recipe (besides being delicious) is that if you are not totally ready to eat it after an hour (say you have other dishes still cooking), you can cook it up to an additional 10 minutes and it will still be good. At least that's what I have done!

Here is the veggie one: {the other pic didn't turn out :(}


I served it with sour cream mashed potatoes and asparagus. I guess the only problem with the dish is that it doesn't look so great on the plate as it does not have a very neat, clean presentation (therefore, no pic!).