Wine-sauced Chicken Recipe

No Photo

Have you made this?

 Share your own photo!

Wine-Sauced Chicken

Kitchen Crew


Featured Pinch Tips Video

☆☆☆☆☆ 0 votes


3.5 oz
1 lb
chicken breasts, halved, boneless and skinless
7.5 oz
tomatoes, canned with juice
4 oz
mushrooms, drained
1/3 c
tomato sauce
1/4 c
red wine, dry
1 Tbsp
chicken bouillon cube
garlic clove, minced
3/4 c
onions, small, frozen whole


1Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan.

2Drain and rinse with cold water, and drain again.

3Meanwhile, slice the chicken into 3/4-inch strips.

4Spray a cold, large non-stick skillet with cooking spray, add the chicken and cook over medium-high heat just until tender and no longer pink (about 4 minutes) turning the pieces occasionally.

5Drain the mushrooms.

6Cut up the tomatoes but remember to save the juice.

7In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic and basil.

8Cook and stir over medium-high heat until the mixture thickens and is bubbly.

9Cook and stir for another 2 minutes.

10Remove from heat.

11Stir in the chicken and the onions.

12Spoon the pasta to one side of 4 individual shallow baking dishes*.

13Spoon the tomato-chicken mixture on the other side.

14Cover with clear plastic wrap and then foil.

15Seal, label and freeze.

16RE-HEATING: Conventional oven: Remove plastic wrap.

17Cover with foil.

18Bake frozen casserole, covered, in a 375 oven for 1 hour or until heated through.

19Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper.

20Cook on 70% power (medium-high) for 9 minutes (1 serving) or 16-18 minutes (2 servings) or until heated through, turning the dishes once.

21*Use microwave-safe dishes if the casseroles will be reheated in the microwave.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy