Wine-Sauced Chicken

Wine-sauced Chicken Recipe

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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

How to Make Wine-Sauced Chicken


  • 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.

Printable Recipe Card

About Wine-Sauced Chicken

Course/Dish: Chicken
Other Tag: Quick & Easy

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