Sparkling Chicken

Sparkling Chicken

9
RUCIFEY 5

"This is sweet and not at all kid-friendly. To cut the sweetness, I usually serve it with a salad. Very elegant and wonderful for Valentine's Day or anniversaries. Serve with white rice."
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Ingredients

1 h servings 683 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 683 kcal
  • 34%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix together the flour, salt, pepper, and garlic powder in a shallow bowl. Press the chicken breasts into the flour mixture to coat well. Set the coated chicken breasts aside on waxed paper; do not stack.
  2. Melt the butter in a skillet over medium heat, and cook and stir the mushrooms with 1/4 cup of the wine until the mushroom juices have been absorbed and the mushrooms are beginning to brown, about 15 minutes. Push the mushrooms to the edge of the skillet and place the coated chicken breasts into the center of the pan. Brown the chicken breasts on each side, about 5 minutes per side, and pour in the remaining 1 cup of wine. Cover the pan, and cook until the chicken is no longer pink inside, about 10 minutes.
  3. Remove the chicken breasts from the pan, and arrange on a warmed serving platter. Pour the cream into the skillet, bring to a boil over medium heat, and cook, stirring frequently, until the brown flavor bits on the bottom of the skillet have dissolved and the sauce has thickened, about 10 minutes. Pour the sauce over the chicken, and serve.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

Great! Went really well with tortellini (white sauce) and salad. Surprisingly sweet and delicious!

Most helpful critical review

I wouldn't make this again. It's way too sweet! The first couple bites were good but then I got sick of eating it.

Great! Went really well with tortellini (white sauce) and salad. Surprisingly sweet and delicious!

I have made a similar dish, using Brut, instead of Asti.

We eat a lot of chicken and this is one of the best recipes I had so far. I did use Brut instead of Asti but everything else was per recipe. We all loved it! I will make this again and again.

I wouldn't make this again. It's way too sweet! The first couple bites were good but then I got sick of eating it.

I found this recipe to be easy and awesome--Highly recommend!!!!

I added garlic and extra sauce and put it in the oven till my guests arrived! Sweet and delicious!

I always find what I need. And there's so many different choices. It saves me from wasting food all the time. I'm saving 5 ripe bananas today and making a cake. I saved a bunch of extra half...

Made this tonight. I admit, I did not measure everything that went in. I used baby bellas as the mushrooms and a moscato as the wine. Overall, it got good reviews. I loved it; my husband was a l...

This was delicious. The only thing I changed was that I used a regular White Wine to avoid sweetness and I added chopped onions to the mushrooms and garlic.