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Celery Wine Baked Chicken
SUBMITTED BY:
JENNIFER R
PHOTO BY:
BRPINE
"These chicken breasts are baked with a mixture of white wine, celery, sour cream, mushrooms, bell pepper, and light seasoning."
RECIPE RATING:
Read Reviews
(29)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon butter
1/4 cup sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup finely chopped celery
1/2 cup sour cream
1/4 cup green bell pepper, chopped
1/4 cup dry white wine
4 skinless, boneless chicken breast halves
1 pinch paprika
1 pinch garlic powder
1 pinch ground black pepper
2 teaspoons butter, divided
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft.
In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter.
Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.
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REVIEWS
Reviewed on Mar. 17, 2003 by YLA
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YLA
Mar. 17, 2003
I actually tried this in the crockpot today. I seasoned the breasts with the paprika, garlic powder and black pepper as called for in the recipe and then browned them in two tablespoons of butter. I placed the breasts in the crockpot, poured the soup mixture on top of them (I did not saute the mushrooms before mixing them with the soup) and cooked it on high for three hours. It turned out perfect. We served it over rice and the whole family really loved it (even my picky seven-year-old!)
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5 users found this review helpful
I actually tried this in the crockpot today. I seasoned the breasts with the paprika, garlic...
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Reviewed on Mar. 17, 2003 by
TVOSE
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TVOSE
Mar. 17, 2003
Husband and daughter weren't crazy about it...kind of bland. Probably would have sprinkled dry onion soup across top as opposed to pinch of paprika, salt, pepper, garlic powder.
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5 users found this review helpful
Husband and daughter weren't crazy about it...kind of bland. Probably would have sprinkled...
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Reviewed on Jan. 23, 2003 by Shelley Waits
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Shelley Waits
Jan. 23, 2003
This is wonderful, and with a little tweaking can be very healthy! I nixed the butter and sauteed the mushrooms with olive oil and onions. I used non-fat sour cream (can't tell the difference) and added some garlic (of course!). I agree that the sauce was a little runny, but it didn't bother me - it tasted just great over brown rice. A+
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5 users found this review helpful
This is wonderful, and with a little tweaking can be very healthy! I nixed the butter and...
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Reviewed on Jul. 13, 2003 by DIZZYD1219
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DIZZYD1219
Jul. 13, 2003
This is an excellent recipe. I served it with white rice and peas. It was a big hit!! It is certainly something I'll try when I have company over. Thanks!
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4 users found this review helpful
This is an excellent recipe. I served it with white rice and peas. It was a big hit!! It is...
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Reviewed on Aug. 18, 2005 by
Kalnems
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Kalnems
Aug. 18, 2005
This was really good after I tweaked a few things. I cut out the mushrooms, and switched to light sour cream. I sauteed chopped celery, onion, green pepper and minced garlic before making the sauce. I also added all of the spices straight into the sauce rather than sprinkling on top of the chicken. I poured a bit of the sauce on to the bottom of the pan, put the chicken in, and then poured the rest over the top, and did not cover it. The sauce wasn't very watery that way, the chicken stayed moist, and it was pretty flavorful.
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3 users found this review helpful
This was really good after I tweaked a few things. I cut out the mushrooms, and switched to...
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Reviewed on Aug. 31, 2004 by
SARAHW8665
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SARAHW8665
Aug. 31, 2004
Sauteed the mushrooms, peppers and celery (and I added onion to the sautee) before adding to the soup mixture. Easy recipe, a really tender and flavorful dish! Thanks!
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2 users found this review helpful
Sauteed the mushrooms, peppers and celery (and I added onion to the sautee) before adding to...
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Reviewed on Oct. 15, 2003 by
Amy
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Amy
Oct. 15, 2003
This was pretty good. I don't like mushrooms, so omitted them and sauteed the celery and (red) bell pepper, with a couple minced garlic cloves - why use powdered? I also used cream of chicken soup, since that's what I had. This is very similar to an old recipe from Joy of Cooking that mixes sour cream with a can of soup and pours it over the breasts. So I poured the sauce over the breasts. I baked it uncovered to keep the sauce from getting runny, per complaints from other reviewers. Served it over mashed sweet potatoes - very good!
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2 users found this review helpful
This was pretty good. I don't like mushrooms, so omitted them and sauteed the celery and...
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Reviewed on Oct. 1, 2003 by egbluesuede
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egbluesuede
Oct. 1, 2003
Not bad. Great sauce. Could be done in the slow cooker. Maybe add a little more garlic next time. Would be good over rice.
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2 users found this review helpful
Not bad. Great sauce. Could be done in the slow cooker. Maybe add a little more garlic next...
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Reviewed on Mar. 11, 2003 by KASANDRAY
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KASANDRAY
Mar. 11, 2003
This is one of the BEST meals that I have ever made. I marinated the chicken in white wine before completing the recipe for a little extra flavor. My husband and I LOVED it!!!
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2 users found this review helpful
This is one of the BEST meals that I have ever made. I marinated the chicken in white wine...
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Reviewed on Jan. 23, 2003 by LEE THRASH
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LEE THRASH
Jan. 23, 2003
Very easy, and yummy! I would add a splash more wine, or marinate the chicken ahead of time in wine, like another reviewer suggests. I might serve with pasta next time so I can enjoy more of the delicious sauce!
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2 users found this review helpful