Wine Sauce Chicken Recipe -
Wine Sauce Chicken Recipe

Wine Sauce Chicken

Recipe by  

"A wonderful chicken and wine with cheese, served over wild rice."

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Ingredients Edit and Save

Original recipe makes 6 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 10 mins

    1 hr 35 mins


  1. Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
  4. Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
  5. In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.
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  • Cook's Notes:
  • This recipe yields 4 to 6 servings. I also add a few cut-up chicken thighs for more flavor.

Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2008

HELPFUL TIPS: I love this recipe, & found it a lot tastier than a similar dish "Jerusalem Chicken" on here. Found no need for adding butter before the chicken & obviously from my pic, we don't always use mushrooms. It's just a matter of being in the mood to add them or what we have in the pantry. I'm also not sure why it says to have COOKED chicken. I never pre-cook or even cut the chicken in small pieces. I did use use a little PAM on my glass dish. While using an expensive wine can enhance any dish, I've had great results using the cheapest wine at the store. I use fat free evaporated milk, any cream of chicken or mushroom, and don't be scared off by the mayo b/c you won't be able to taste it. I also use (any flavor) Almond Accents to go on top (found next to the fresh salads), and can't imagine NOT adding them to the dish. It's that good!! This goes great with potatoes on the side, and I use the honey potato recipe (1 lb red potatoes quartered, 1T butter, 3T honey, and 1t dry mustard - bake 40 min). The salad in my pic is just romaine with sliced strawberries and of course more almond accents and we sometimes sprinkle dried blueberries and cranberries on top. Every toddler that comes over loves this fruit salad. Yummy!

Most Helpful Critical Review
Aug 20, 2009

meh...I don't get the high ratings here. Followed the recipe exactly and I'm sure it came out just like it should have but it was - average. Not worth the extremely high caloric intake for something so...well, unnoteworthy. Save those extra calories for something special! We ate it, won't make it again. I think, and this is personal preference, I will NEVER like Cream of Mushroom/Chicken soup as a base so this was my own fault for trying to take the easy way out. Otherwise, easy to prepare, cooking times spot-on.


58 Ratings

Apr 24, 2006

Ok, so I made a bunch of changes, but this turned out great! First, I sauted some yellow onion with the butter. I didn't use the canned milk or the mayo. (I replaced the mayo with sour cream) I increased the white wine and sour cream to make up for the milk. (I didn't measure, just eye balled it) Also, I didn't use the almonds. Anyway, we loved this. I served it with Sour Cream and Chive Mashed Potatoes from this web site. Yummy! Thanx so much for sharing this recipe!

Jan 28, 2006

A very good recipe! To make the meal lower in fat, I used low fat cream of mushroom soup, fat free evaporated milk, and very little butter to saute the mushrooms. I think next time I'll try 2% cheddar cheese. With that change, it if works, this can become a regular meal rather than just for a special occasion. I also suggest that the mayonaise be added right before the sauce is taken off the heat for better consistency.

Mar 01, 2004

Very good flavor. Didn't have any cream of mushroom soup so subbed cream of chicken. This reminded me of a hot chicken dip someone made a few years ago at a baby shower. It is rich and next time, I will reduce the amount of butter.

Feb 13, 2006

This recipe is deliciously EXQUISITE! Perfect for a romantic dinner for two, or as a scrumptious, sophisticated dinner for a cozy crowd! I did however change the way I cooked the recipe, though I'm sure the overall taste has remained the same. Instead of cream of mushroom soup I used cream of chicken. I used regular skim milk instead of the condensed milk. Instead of cheddar cheese, I used about shredded mozzarella and some cream cheese. (Sorry I don't measure!) And I added more wine. Then, I let it all simmer in a large skillet on low heat for half an hour instead of baking it. Served it over the rice...MMMMMM! Delicious!

Feb 10, 2005

This was good. But I think the next time I'll sub sour cream for mayonaise. My husband didn't really care for the mayo flavor much.

Feb 17, 2004

This was a quick, easy one to make. I used low sodium soup and it didn't make a difference. My entire family loved it. I would absolutely make it again and again.


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  • Calories
  • 573 kcal
  • 29%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 39.6 g
  • 61%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 40.9 g
  • 82%
  • Sodium
  • 789 mg
  • 32%

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

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