Lavonne's Scrumptious White Wine Chicken Recipe -
Lavonne's Scrumptious White Wine Chicken Recipe
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Lavonne's Scrumptious White Wine Chicken

Recipe by  

"Originally prepared as a special dinner-for-two, boneless, skinless chicken breasts are prepared with a white wine combination and then slow baked to melt in your mouth for a gourmet taste without a lot of fuss."

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Ingredients Edit and Save

Original recipe makes 4 breasts Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 5 mins

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Season the chicken breasts with garlic powder, poultry seasoning, salt, and pepper. Place the breasts in a 9x13 baking dish. Whisk together the wine, Worcestershire sauce, and vegetable oil in a small bowl; pour the wine mixture over the chicken breasts. Cover the entire dish with aluminum foil.
  3. Bake in preheated oven about 45 minutes; uncover the dish and spoon the liquid from the pan over the breasts. Recover with foil and bake until the juices run clear, another 20 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2008

This was a very easy recipe and was so good! I just baked it for 50 minutes only with the foil covering it the whole time and the chicken was very tender and juicy. Great meal!

Most Helpful Critical Review
Mar 14, 2008

This recipes overcooks the chicken breasts terribly. The flavor combination is o.k. - using 1/4 C. heavy cream instead of the oil adds a better mouth feel,no more calories and helps thicken the sauce slightly. I found cooking for only 40 minutes was all that was needed at 375F. If you want to bake it for 1 hour and 15 minutes use a slower oven temp such as 325F.


26 Ratings

Mar 03, 2008

Easy, lite, and flavorful. We served with brown basmati rice and steamed broccoli after broiling the chicken for one minute. This browned the chicken nicely. Next time we might cook the rice in the juices.

Nov 04, 2009

yummm! I just made this for dinner and it was delicious! I made a few alterations I didn't have any poultry season I just seasoned the chicken with salt, paper, garlic powder, and some seasoned salt and i made the sauce with the white wine worcestershire and i replaced the oil with heavy cream. I baked the chicken covered in aluminum foil for 30 minutes then took off the foil basted the chicken with the sauce and cooked for 10 more min and it turned out tender and delicious!

Mar 31, 2008

This was fantastic. I actually rubbed a little bi of chicken bullion on the chicken breast as well.

Jun 04, 2009

I chose this recipe because I'm on a diet, and I wanted poultry that wasn't breaded and was semi low-cal. For that purpose, the dish was great. However, I don't think my family would enjoy it as much - it was pretty bland! Instead of a half-breast, I used chicken cutlets and baked them for forty minutes. I probably wouldn't try this again, but it's an easy dish to pull together if you don't have many ingredients laying around!

Dec 21, 2009

Maybe i made it wrong, but it wasn't all that great.

Feb 24, 2009

The chicken was really over cooked by following the directions. Next time I would cook it for less time and add some veggies, this was a little plain for me.


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 2.3 g
  • < 1%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 128 mg
  • 5%

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

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