Celery Wine Baked Chicken recipe

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Ingredients

1 tablespoon butter
¼ cup sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of celery soup
¼ cup finely chopped celery
½ cup sour cream
¼ cup green bell pepper, chopped
¼ cup dry white wine
4 skinless, boneless chicken breast halves
1 pinch paprika
1 pinch garlic powder
1 pinch ground black pepper
2 teaspoons butter, divided

Nutrition Info

310.7 calories
carbohydrate: 8.6 g
cholesterol: 101.3 mg
fat: 17.3 g
fiber: 1 g
protein: 26.9 g
saturatedFat: 8.5 g
servingSize: -
sodium: 706.6 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft.

  3. In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter.

  4. Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.

Recipe Yield

4 servings

Recipe Note

These chicken breasts are baked with a mixture of white wine, celery, sour cream, mushrooms, bell pepper, and light seasoning.

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