Chelan Chicken

Chicken Breast - Meat and Poultry

We often spend weekends at our family vacation home on Lake Chelan. Tired of the weekend's restaurant fare, I created this recipe using ingredients I had on hand in the kitchen, including a wonderful Chardonnay from the nearby Big Pine Winery. This is a family-pleasing and comforting recipe of breaded and lightly fried chicken breasts baked in a creamy mushroom wine sauce.

Brief

Prep 15 mins

Cook: 55 mins

Total: 1hr10 mins

Servings: 5

Yield: 5 servings

Chelan Chicken

Ingredients

2 (10.75 ounce) canscream of mushroom soup

1 cup Chardonnay

1 cup shredded Cheddar cheese

1 tablespoon dried onion flakes

or to taste

1 tablespoon garlic powder

or to taste

1 tablespoon ground black pepper

or to taste

¼ cup garlic herb seasoned bread crumbs

¼ cup shredded Parmesan cheese

5 skinless

boneless chicken breast halves

4 eggs

beaten

2 tablespoons olive oil

or as needed

Meat and Poultry

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x14-inch baking pan. Whisk together the cream of mushroom soup Chardonnay Cheddar cheese onion flakes garlic powder and black pepper in a large bowl; set aside.

Step 2

Combine the bread crumbs and Parmesan cheese in a bowl. Dip the chicken breasts into the beaten egg then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Pan fry the chicken breasts until lightly browned 1 to 2 minutes on each side. Place the browned chicken in the prepared baking dish; then cover with the mushroom soup mixture.

Step 4

Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutritional Information

Chelan Chicken

Servings Per Recipe:5

Calories: 1015.9

% Daily Value *

Protein: 146.4g 293%

Carbohydrates: 17g 6%

Dietary Fiber: 0.9g 4%

Sugars: 3.7g

Fat: 32.6g 50%

Saturated Fat: 11.1g 56%

Cholesterol: 505mg 168%

Vitamin A Iu: 608.9IU 12%

Niacin Equivalents: 93.2mg 717%

Vitamin B6: 3.3mg 206%

Vitamin C: 8.1mg 13%

Folate: 57.4mcg 14%

Calcium: 329.7mg 33%

Iron: 7.2mg 40%

Magnesium: 188.1mg 67%

Potassium: 1697.5mg 48%

Sodium: 1522.2mg 61%

Thiamin: 0.5mg 48%

Calories From Fat: 293.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.