Recipe by McRae Family
"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."
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2 (10.75 ounce) cans
cream of mushroom soup
shredded Cheddar cheese
dried onion flakes, or to taste
garlic powder, or to taste
ground black pepper, or to taste
garlic herb seasoned bread crumbs
shredded Parmesan cheese
skinless, boneless chicken breast halves
olive oil, or as needed
06/19/11 Chicken was delicious!! Substituted onion powder for the dried onion, kept all other ingredients the same. Baked for 45 minutes and it was done. Definitely on the "make again" list.
The recipe prepared as written has insane calorie count, I didn't care to much for the flavor. so made it again this time reducing eggs to 2, with only 1 can soup 1/2 cup Chardonnay. With continued tweeking it might work, but as written I just didn't work for me.
my husband loved it!
Only changes were added tony's to bread crumbs before coating....2 eggs instead of 4 and used more oil. Great recipe.
it was sooo yummy.... thank you for sharing!!!
I halved the recipe and we loved this one! The creamy, cheesy sauce was perfect served over the chicken and some white rice, with green beans to complete the meal. My husband and son both really liked this one as well! I definitely didn't need the full amount of eggs; 1 would have been plenty for the three chicken breast halves I used. (I also didn't use the full amount of seasonings called for, just added to taste.)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 294
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