Chelan Chicken Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Chelan Chicken

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 5 servings Change Servings

Directions

  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.
  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.
  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.
  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).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 55 mins
  • READY IN 1 hr 10 mins

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
ADVERTISEMENT

Reviews More Reviews

Aug 11, 2011

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.

 
Jun 19, 2011

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.

 

6 Ratings

Jun 14, 2011

my husband loved it!

 
Feb 15, 2012

Only changes were added tony's to bread crumbs before coating....2 eggs instead of 4 and used more oil. Great recipe.

 
Oct 21, 2011

it was sooo yummy.... thank you for sharing!!!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 1016 kcal
  • 51%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 525 mg
  • 175%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 146.4 g
  • 293%
  • Sodium
  • 1522 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Chicken Noodle Casserole I

See how to make a terrific weeknight casserole.

Prosciutto-Wrapped Stuffed Chicken Breasts

It may look worky, but this elegant meal is surprisingly easy to prepare.

Tender Pan-Fried Chicken Breasts

They go from stovetop to oven, and come out super moist and tender.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States