White Wine Almond Chicken Recipe - Allrecipes.com
White Wine Almond Chicken Recipe
  • READY IN ABOUT 2 hrs

White Wine Almond Chicken

Recipe by  

"Best company recipe I ever tried. It was originally given to my mother 30 yrs ago, and she had to swear to keep it a secret! A good accompaniment for this is brown or wild rice, and broccoli."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    1 hr 50 mins


  1. Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions.
  2. Preheat oven to 325 degrees F(165 degrees C).
  3. Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2006

I made this recipe for my in-laws and it was a hit! The chicken was real tender and the flavour was incredible. I probably cooked it for 45 minutes rather than 1 1/2 hours. I think that's way too long and the chicken would have been way too dry. I also didn't have any almonds but other than that I followed the recipe exactly. I would definitely like to try it with almonds next time but it was just as good without! Yum! This recipe is a keeper!

Most Helpful Critical Review
Jan 14, 2008

dry and bland. might be OK with some changes. Add rosemary or thyme. Try Sherry instead of white wine? Pan sear the chicken and bake for 30 minutes?


26 Ratings

Sep 10, 2006

Sorry, but we really did not like this recipe. I followed it exactly and had to thicken the sauce with a butter/flour mixture. It never thicken the other way. Then when it baked for so long the sauce was VERY thin and didn't offer ANY flavor. I think that if the chicken was browned in a skillet and "quick" baked with the sauce it may be better.Good luck trying it

Oct 22, 2002

The sauce was a little too thin. I added flour to make it creamier. The flavour was great.

Aug 16, 2007

chicken wasnt what i was expecting. It turned out very tender and delicious! I think i added too many nuts though... but didnt matter too much. good recipe!

Mar 12, 2007

Recently made this for 72 people - recipe scaled perfectly great recipe - I used about twice the quantity of flour (maybe even three times) to thicken tho - then really nice thick creamy sauce (its a LOT of cream!!) Top tip - when cooking for that many people its an awful lot of mushrooms but it works very very well. You have to add them gradually tho or they won't fit! I cooked this then kept it warm for about half an hour - worked fine served with new potatoes and green beans

Jul 05, 2006

It's delicious and very easy to make!

Dec 21, 2008

Had this for a dinner party last night and I thought it was good but a little bland and the sauce was very thin. We all still enjoyed it though but I would season it a little more and thicken up the sauce some. Will definetly fix it again though.


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  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 36.1 g
  • 72%
  • Sodium
  • 360 mg
  • 14%

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

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