Another great recipe from the original Best of Bridge book, and something Mom made fairly regularly.  It’s  suggested to serve this over rice but mashed potatoes is our usual.

Chicken in Wine

3-4 chicken breasts cut into similar sized pieces (or the equivalent in chicken pieces)

seasoned flour (1 use 1/2 c. flour with 1 t. each salt and pepper)

olive or canola oil

2 c. sliced mushrooms, uncooked

4 carrots sliced in even rounds or julienne style, par-cooked

1 can (10 oz/284 mL) mushroom soup

1/2 c. EACH undiluted chicken broth, orange juice AND dry white wine

1 T. brown sugar AND 1/2 t. salt

Preheat the oven to 350 and spray a 4L casserole dish.

Put the chicken in a Ziploc bag with the seasoned flour (you may need more than the 1/2 cup), seal the bag and shake to coat.  Heat the oil in a large skillet and cook for 2-3 minutes per side until there is no pink showing.

Transfer the cooked chicken to the casserole and cover evenly with the carrots and mushrooms.

In a separate bowl, whisk together the remaining ingredients and pour over the chicken and vegetables.

Bake for 1 hour, making sure to give it a stir half way through.  We also discovered that this was great with firm tofu substituted for the chicken.  Easy!

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